Make-Ahead Stuffed Shells With Cabot White Cheddar Cheese
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 large
Egg (lightly beaten)1 clove
Garlic (minced)1 tsp
Ground Nutmeg16 large
Pasta Shells (dried)Directions:
1
Cook macaroni according to package directions; drain well
2
Place ricotta and cream cheese in a bowl and mash together
3
Stir in 1 cup shredded cheese, egg, chopped basil and garlic
4
Season with salt, pepper and nutmeg; set aside
5
Preheat oven to 400 degrees F
6
In large pot of boiling water, cook pasta until al dente, or barely tender
7
Drain well, making sure to empty shells of any remaining water; set aside to cool briefly
8
Spread about 1/2 cup marinara sauce over bottom of large baking dish
9
Spoon ricotta mixture evenly into shells and arrange in dish
10
Pour remaining sauce over top
11
Cover with aluminum foil and bake for 30 minutes
12
Uncover dish, sprinkle with remaining shredded cheese and bake for an additional 10 minutes
13
Remove from oven and garnish with fresh basil