Place ricotta and cream cheese in a bowl and mash together. Stir in 1 cup shredded cheese, egg, chopped basil and garlic. Season with salt, pepper and nutmeg; set aside.
Preheat oven to 400 degrees. In a large pot of boiling water, cook pasta until al dente. Drain well and set aside briefly to cool.
Spread about 1/2 cup marinara sauce in bottom of large baking dish. Spoon ricotta mixture evenly into shells and arrange in dish. Pour remaining sauce on top. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining shredded cheese and bake for an additional 10 minutes.
Originally Submitted
5/18/2010
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