Stuffed Shells
Chelsea Mills • May 4, 2020
Easy to double or triple and freeze for another meal (or two)
My mom has been making this recipe for as long as I can remember. So when I moved out, I took a copy of it with me, and I have been making it ever since.
It's a great dish that you can easily multiply and freeze for a later meal. I also enjoy making it and taking it as a surprise dinner to friends and family.
INGREDIENTS
- 1 Box (12 oz) Jumbo Pasta Shells
- 1 jar of your favorite pasta sauce, we usually use Prego
- ground nutmeg
- grated parmesan cheese
White Wine Cheese Sauce
- 1/2 cup chopped onion
- 1/4 cup butter
- 6 Tablespoons Flour
- 4 cups milk
- 1/2 cup dry white white
- 2 cups shredded mozzarella
Parsley & Cheese Filling
- 4 beaten eggs
- 32 oz ricotta cheese
- 2 cups grated parmesan cheese
- 1 cup snipped parsley
- 1/2 teaspoon ground nutmeg
DIRECTIONS - if cooking immediately after preparation, preheat oven to 350 degrees F.
- Cook pasta in boiling salted water until al dente, drain and spread out on a cookie sheet or jelly roll pan to cool. Be sure to separate so they do not stick together.
- Meanwhile, make White Wine Cheese Sauce. In a large non stick sauce pan over medium heat, cook onion in butter til softened. Stir in flour and cook until you no longer see any white flour particles.
- Add milk in all at once. Cook and stir frequently until thickened and bubbly.
- Add wine and mozzarella cheese, stir until melted, keep warm over low heat.
- Make Parsley and Cheese filling by combining eggs, ricotta, parmesan cheese, parsley and nutmeg in a large mixing bowl.
- Put a thin layer of pasta sauce in the bottom of your pan(s).
- Fill each shell with about 1 Tablespoon of the Parsley and Cheese filling (the shells are not packed full, about half full as the mixture expands when it cooks) and place on top of sauce in pan. You may have to restuff some of the shells if you have extra filling.
- Evenly distribute the White Wine Cheese Mixture across the shells
- Evenly distribute the rest of the pasta sauce on top of the White Cheese Mixture
- Sprinkle nutmeg and parmesan cheese on top.
Three Choices
- EAT NOW: Cover with foil and bake in a preheated oven for 30-60 minutes depending on the size of your pan(s). You want to make sure the dish is heated through and the cheese is melted.
- EAT THIS WEEK: Cover with foil and refrigerate to cook within the next 1-2 days - you will need to extend the baking time since the dish will be colder.
- EAT AT A LATER DATE: Freeze - if your dish has a cover great, if not, I cover in saran wrap, press it down to the top of the dish, then cover again with foil. You must remember to remove the saran wrap before baking. Recover the dish with the foil and bake for 60 minutes or more depending on the size of your dish to ensure the pasta is heated through in the middle.
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