This version of Stuffed Shells Rocks , definitely one my ALL-time favorites! ARUGULA that lovely Spicy and sometimes Peppery leaf! This recipe takes on a whole NEW Flavor sensation with the combination of Ricotta Cheese, Arugula , and FRESH Basil!
- 1 box jumbo pasta shells
- 32 ounces of Ricotta Cheese
- 2 cups mozzarella cheese , divided by 2
- 1 egg
- 1/4 cup grated parmesan cheese
- 6 ounces fresh arugula, chopped
- 1/4 cup of chopped fresh basil
- 2 cloves minced garlic
- kosher salt
- fresh ground pepper
- 3 cups pasta sauce, your recipe or favorite brand
Prepare shells using package directions for al dente cooking method. Be sure not to overcook the pasta , as your shells need to remain firm .
While pasta is cooking , in large glass dish add ricotta , 1 cup mozzarella cheese , parmesan cheese , chopped arugula , fresh basil , minced garlic , kosher salt, and fresh ground pepper. Thoroughly combine all ingredients.
Once pasta is done drain and rinse pasta in cold water . Drain again and place on clean dry dish cloth.
Spray glass oven safe baking dish with nonstick spray to ease clean up .
Using a spoon scoop mixture in to shells a little at a time, careful not to overfill . Pour 1/2 cup of the marinara sauce into the bottom of a shallow baking dish . Place each shell in baking dish . Cover with remainder of sauce.
Cover with the remaining sauce and bake covered with aluminum foil for 15 minutes. Remove the foil add remainder of mozzarella cheese and continue baking another 10-15 minutes .
Serve warm .