Stuffed shells without cooking
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This quick recipe for stuffed conchiglioni shells with ricotta will captivate you with its simplicity and your family with its wonderful taste. Now you don't have to pre-boil the pasta shells. Take them straight from the package and fill them! The ricotta, Parmesan, and mozzarella filling is also easy to make: just mix all the ingredients together in a bowl. The easiest way to fill the shells is with a pastry bag. And for baking, use store-bought marinara sauce. The shells literally drown in it, the cheesy filling warms up and becomes deliciously gooey, and the pasta itself becomes tender right in the oven.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g large pasta shells
- 2 cloves garlic, crushed
- 1 large egg
- 450 g ricotta
- 0.5 tbsp. grated parmesan
- 220 g semi-skimmed grated mozzarella (about 2 cups)
- 3 tbsp fresh parsley, chopped
- 1 can (680 gr.) marinara sauce
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a large bowl, combine the garlic, egg, ricotta, Parmesan, 1/2 cup mozzarella, 2 tablespoons parsley, a large pinch of salt, and a few grinds of freshly ground black pepper. Transfer the mixture to a zip-lock plastic bag and snip the corner to create a 1/4-inch (0.5 cm) opening.
- Spoon 1/2 cup marinara sauce into the bottom of a 9 x 13-inch baking dish and spread evenly. Fill the shells with the ricotta mixture and arrange them, openings side up, in the baking dish. Cover with the remaining sauce and 1/2 cups water.
- Cover the pan with foil and bake for 1 hour. Remove the foil, sprinkle the shells with the remaining 1.5 cups of mozzarella, and bake until almost all the liquid has evaporated and the cheese is golden brown, about 10 minutes more. Let cool for 10 minutes. Sprinkle with the remaining parsley before serving.
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