Caprese Stuffed Shells
- 12 ounces jumbo shells
- 2 cups fresh whole milk ricotta cheese
- 8 ounces mozzarella, shredded (about 1 3/4 cups)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 roma tomatoes, chopped and patted dry with paper towels
- Freshly ground pepper
- 2 large eggs, beaten
- 3 1/2 cups Classic Marinara (link in post), or jarred sauce
- 1/4 cup heavy cream
- Preheat the oven to 375°.
- Bring a large pot of salted water to boil, add the pasta shells and cook until al dente. Drain and cool under running water. Pat the shells dry; set aside.
- In a medium-sized bowl combine the ricotta, 1 cup of the mozzarella, half of the parsley and basil, and the tomatoes. Season with salt and pepper, then stir in the eggs - mix well to combine.
- In a separate bowl, combine the marinara sauce with the heavy cream; mix well to combine.
- Pour 1 1/2 cups of the sauce into a 9-by-13-inch baking dish.
- Stuff each shell with a heaping tablespoon of the filling and nestle the shells in the sauce as close together as possible. Drizzle 1 cup of the remaining sauce on top of the shells, then sprinkle with the remaining cheese.
- Bake the shells for about 35 minutes, or until golden. Let rest for 10 minutes before serving. Serve with additional sauce and cheese if desired.