These shells are a family favorite. Four cheeses are stuffed into jumbo shells and doused with delicious sauce! Add this to your dinner rotation pronto!
Hello friends. I am tired. I started a new job last week that is leaving me a little bit extra sleepy. I will be spending Monday through Wednesday away from home until the end of October. This is a huge change for our family! I miss my boys immensely while I am away. Luckily I keep very busy, so the time goes by quickly.
Goooooood things are comin' our waaaayy.. Can you tell me the song that line comes from? (The first person to comment with the correct answer will receive a special treat in the mail!) Can you tell I need sleep?!
The weekends are our time to reconnect as a family after a long week. Since it is still skydiving season, we typically do our reconnecting at the dropzone. I made these stuffed shells a few weekends ago for Dan and I and a few skydiving friends. The boys had been tucked into their trailer-bathroom-turned-bunk-beds by the time we were eating, so they sadly were not able to taste the deliciousness. Next time.
Preheat your oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside.
Cook a 12-oz. box of jumbo shells in boiling water, 2 to 3 minutes short of the package directions. Drain, rinse and set aside.
In a medium bowl, combine:
15-oz. container ricotta cheese
1 cup Muenster cheese, shredded
1/2 cup grated Parmesan cheese
1/2 cup Asiago medium cheese, shredded
1/2 cup flat-leaf parsley, finely chopped
1 teaspoon salt
1 teaspoon pepper
Stuff a spoonful of the cheese mixture into each cooked shell.
Place the stuffed shells cheese-side-up into the prepared baking dish.
Pour a 28-oz. jar of spaghetti sauce evenly over the stuffed shells.
Top that with 1 cup of shredded Muenster cheese and 1/4 cup of grated Parmesan cheese.
Bake in the preheated oven, uncovered, for 50 minutes.
Enjoy this yummy pasta, and have a great rest of your week!