Sometimes I am feeling organized, it is rare, but it does happen just like a blue moon. And, when I am feeling organized I will cook a couple things at a time. One thing that saves well in the fridge is Stuffed Shells. So, if I am making dinner and I have a bit more time I will throw this dish together and pop it in the fridge and that is dinner later in the week.
A delicious and easy weeknight dinner.
- 1 box large shell pasta
- 2 Cups whole milk ricotta
- 1/2 Cup grated Parmesan
- 2 Cups mozzarella, shredded
- 1/4 Cup parsley, Chopped
- 1/4 Cup basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 lemon zested
- 1 jar pasta sauce
Preheat oven to 350 degrees
Bring a large pot of water to a boil. Add 1 Tablespoon salt to the water. Add pasta and cook according to package directions less a couple minutes. You want it al dente since it will cook more in the oven. Drain and let cool.
In a large bowl, mix together ricotta, parmesan, 1 cup mozzarella, parsley, basil, salt, pepper, red pepper flakes and lemon zest.
In a 9x13" baking dish, spread about 1 cup of sauce over the bottom.
Fill each shell with about 2 Tablespoons of the cheese mixture and place in the baking dish. Do not over fill the dish.
Once all the shells are stuffed and in the baking dish spread a layer of sauce overtop.
Sprinkle the remaining mozzarella on top and cover with foil. Bake for 20 minutes. Remove foil and bake and additional 10 or until cheese is melted.
Do not use a metal baking dish it will react with the tomato sauce and give it a tin taste. Also, spray the bottom side of the foil with cooking spray and it will not stick to the shells when you remove it.