Three Cheese Stuffed Shells The Recipe Critic Preheat oven to 350 degrees. cook pasta shells according to package directions for al dente, about 9 minutes. drain and rinse in cold water. in a large bowl, combine the ricotta, 1 1 2 cups of the mozzarella, parmesan, basil, italian seasoning, egg, salt and pepper. spread 3 4 of the spaghetti sauce on the bottom of a 13×9 inch baking dish. Instructions. preheat oven to 350 degrees. in a medium skillet cook ground beef until no longer pink and drain the remaining grease. add the taco seasoning and cream cheese and stir until cream cheese is melted. add corn and black beans. while the meat is cooking, cook shells according to package directions and rinse.
Three Cheese Stuffed Shells Recipe вђ Act One Art Preheat the oven to 400 degrees f. bring a big pot of water to a boil, and add a few large pinches of salt. the water should taste salty, like the ocean. add the jumbo shells and cook for 2 minutes less than the package states (i cooked mine for 10 minutes instead of 12). drain and rinse with cool water. In a medium bowl, stir the ricotta, 1 2 cup of the mozzarella, 1 2 cup of the parmesan, egg, lemon zest, parsley, salt, and pepper together until blended. cook the pasta: add the shells to the boiling water and cook for 2 minutes fewer than the package directions. reserve 1 2 cup pasta cooking water and drain the shells in a colander. Instructions. preheat oven to 350 degrees f. boil pasta shells in a large pot of water according to package directions. while shells are boiling grab a large bowl and beat the 2 eggs. add ricotta, parmesen and 1 cup of mozzarella cheese. add parsley then stir until well combined. Preheat the oven to 350℉. spray a 9×13 inch pan with nonstick spray. pour about 1½ cups sauce into the bottom of the pan. fill the shells with the cheese mixture and set them in the pan (6 rows x 4 rows). drizzle the remaining sauce on top. sprinkle basil and chives (if using) on top, then sprinkle with salt and pepper.
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