Caprese Stuffed Shells
- 12 ounces jumbo shells
- 2 cups fresh whole milk ricotta cheese
- 8 ounces mozzarella, shredded (about 1 3/4 cups)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 roma tomatoes, chopped and patted dry with paper towels
- Freshly ground pepper
- 2 large eggs, beaten
- 3 1/2 cups Classic Marinara (link in post), or jarred sauce
- 1/4 cup heavy cream
- Preheat the oven to 375°.
- Bring a large pot of salted water to boil, add the pasta shells and cook until al dente. Drain and cool under running water. Pat the shells dry; set aside.
- In a medium-sized bowl combine the ricotta, 1 cup of the mozzarella, half of the parsley and basil, and the tomatoes. Season with salt and pepper, then stir in the eggs - mix well to combine.
- In a separate bowl, combine the marinara sauce with the heavy cream; mix well to combine.
- Pour 1 1/2 cups of the sauce into a 9-by-13-inch baking dish.
- Stuff each shell with a heaping tablespoon of the filling and nestle the shells in the sauce as close together as possible. Drizzle 1 cup of the remaining sauce on top of the shells, then sprinkle with the remaining cheese.
- Bake the shells for about 35 minutes, or until golden. Let rest for 10 minutes before serving. Serve with additional sauce and cheese if desired.
Recipe by Baker by Nature at https://bakerbynature.com/caprese-stuffed-shells-2/