Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Stuffed Shells
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- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 624
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 35 g
- Cholesterol
- 132 mg
- Sodium
- 1589 mg
- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 624
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 35 g
- Cholesterol
- 132 mg
- Sodium
- 1589 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
- In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
- To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
- Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.
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