How To Make Stuffed Shells | Easy & Delicious Stuffed Shells Recipe

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Shopping List:
Cheese Filling:
8 oz ricotta
1/2 cup shredded parmesan cheese
1/2 cup mozzarella
5.2 oz boursin garlic and herbs cheese
1/4 cup chopped parsely
1 tsp lemon zest
salt, pepper, garlic, onion powder,
1 egg

Red Sauce:
4 cloves fresh chopped garlic
2 28 oz cans tomato sauce
fresh basil
2 tsp sugar
1 tsp garlic paste
1 lb jumbo pasta shells
salt, pepper, garlic, onion powder, red pepper flakes
3 tbsps olive oil

Directions:
Begin by making your sauce. Add olive oil to a sauce pan over low heat. Add chopped fresh garlic and simmer for 3-4 minutes. Do not burn the garlic - you want to infuse the flavor into the olive oil. Add red pepper flakes after 3 minutes and simmer.
Next, add in your tomato sauce and fresh basil. You can add garlic paste as well to enhance the overall garlic flavor, if that’s your thing. Season to taste and add a pinch of sugar as needed to balance acidity. Simmer on low until you need the sauce later.
For the cheese mixture, add ricotta and Boursin cheese to a mixing bowl and stir to combine. Zest 1 tsp of lemon into the cheese and add parmesan and mozzarella. Season to taste BEFORE adding the egg. Once the flavor is right, mix in the egg and add the cheese mixture to a piping bag or ziplock bag.
Boil noodles per package instructions for baked pasta shells (should only be a few minutes because they cook in the oven. ALWAYS Salt your pasta water
Drain noodles and allow them to cool for a few minutes so you can handle them. Spoon sauce in the bottom of a casserole dish and then fill each pasta shell with your cheese filling.
Once all shells are filled and placed into your baking dish, add a thin layer of sauce and top with cheese. Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 10-15 minutes or until the cheese is browned and bubbly. Serve with remaining sauce.
If you’d like to add meat to this, you can add it to your sauce and follow the same recipe. Enjoy!