Title says it all. Hella. Cheesy. In a shell.
20-25 jumbo pasta shells
24 oz jar marinara sauce, or homemade
1 cup shredded mozzarella cheese (for the topping)
For the filling:
1 1/2 cups shredded mozzarella cheese
16 oz ricotta cheese
5 oz cream cheese
1/3 cup grated parmesan cheese
1/3 cup grated romano cheese
1/2 cup (loosely packed) basil leaves, chiffonade
2 sprigs oregano, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon granulated garlic ( I don’t recommend raw garlic for this recipe)
Boil shells according to package directions, but do not fully cook. They should be VERY al dente. Like you probably wouldn’t want to eat it, but it’s sorta cooked. Drain well, then rinse in cold water until the shells are completely cooled. Drain.
Put all filling ingredients into a large bowl and mix well.
Put about 1/3 of the marinara into the bottom of a 13×9 glass baking dish.
Stuff cheese filling into shells. It’s easiest just to use your hands. Place stuffed shells into dish.
Top shells with remaining marinara. Then, with 1 cup mozzarella for topping.
Bake for 35-40 minutes, until the sauce is bubbly.