If you are looking for a quick and easy weeknight meal, then you have come to the right place. With just a few simple ingredients, and a little planning, you can have this delicious meal on your table in about 30 minutes.
1 box large shell pasta
1 Jar of your favorite pasta sauce
Container of Ricotta Cheese
3/4 to 1 cup of shredded mozarrella (depending on how cheesy you like things)
Cook the pasta until it is aldente, don’t overcook or the pasta may get mushy when baked. I usually will spray my casserole dish with cooking spray and drizzle a little pasta sauce in the bottom to help make clean up easier and avoid sticking to much.
Next start stuffing your shells. I usually put about 1 teaspoon of the ricotta in each shell.
Once all the shells are stuffed, drizzle the sauce over the top. We don’t like ours to saucy so I went light on the sauce.
Your last step is to add the mozarrella cheese.
Cover with foil and bake at 350 degrees for about 30 – 35 minutes.
To cut down on the time it takes to get this meal on the table, you can either cook your pasta ahead of time and then just assemble when you get home, or assemble the whole thing ahead of time and then just pop in the oven to heat through – about 30 minutes.
I went ahead and assembled the entire thing ahead of time and then just popped it in the oven – serve with a side salad and bon appetite!
Since I am gluten free, I assemled mine on portabello mushrooms instead of the shell pasta. Looks just as good – don’t you think? It was delicious as well.