A favorite pasta dish we love making in this house is creamy cheesy stuffed shells served with some marinara sauce poured over the top with a side of garlic toast and a lovely bowl of Cesar salad. The dish does take a bit of time to make, but it is so worth the time and effort put into it because it does come out so delicious.
The ingredients you will need to make this dish are a box of large pasta shells, 8-ounces of cream cheese, 16-ounce of whole milk ricotta cheese, dried parsley, basil and oregano, salt and pepper, an egg, ¼ cup of all-purpose flour, a jar of marinara sauce and a bag of shredded mozzarella cheese.
1. Fill a large pasta pot up with water, add a teaspoon of sea salt, wait until the water boils and than pour in the pasta shells. Cook the shells until tender, then strain the water from them and rinse them down with cool water and set them off to the side of the counter until you need them.
2. In a large mixing bowl add in the cream cheese, ricotta cheese, a sprinkle of each herb and spice, an egg yolk and white and the flour. Combine these ingredients together using a hand mixer until a creamy filling with herbs throughout forms. The mixture should be thick and creamy so it is easy to fill the shells up with.
3. Take a large deep casserole dish and butter it. After, fill the shells with the creamy cheese filling using a spoon or pastry bag. Whatever works easiest for you. Then, place the shells into the dish, pour the marinara sauce over them, sprinkle some mozzarella cheese on top and bake in a 350-degree oven for 30-minutes.
4. Remove the stuff shells from the oven once they are done baking, allow them to cool on the countertop for 5-minutes. Then, serve the stuff shells up hot for a tasty nourishing meal with your favorite side dishes.
If you have stuff shells left over, you can freeze them for awesome quick frozen dinners that can be warmed up in the microwave or oven later on. I store the left over cheesy shells in freezer safe containers so they do not become froze bit.
If you plan on eating the stuff shells the next day for lunch, just wrap them right up in the casserole dish and stick them back into the refrigerator. When you are ready to eat them, scoop some out of the dish into a microwave safe one and just heat them up in the microwave for 2-minutes on high heat.