This is my all-time favorite potluck dish. You can do the majority of the prep ahead of time if you wish. It is such a crowd pleaser. I’ve yet to bring this to an event and come home with leftovers. This recipe will yield two 13×9 dishes. Make this for your next potluck, and I guarantee you will receive so many compliments and recipe requests.
You can use your favorite pasta sauce, or reach for the jar pasta sauce in your pantry. Just make sure it is a sauce that you absolutely love, since the ricotta-stuffed shells have a mild flavor and will take on the majority of the flavor from your pasta sauce.
A 12oz package of jumbo shells will have anywhere between 40-45 jumbo shells. I’ve accounted 3-5 for casualties during the stuffing or boiling process. I usually will eat 3 shells with a side salad, and I’m happy as a clam.
– 12oz package jumbo shells
– 6 cups marinara sauce
– 2 (15oz) container of ricotta (or homemade)
– 2 eggs
– 1/2 tsp salt
– 2 cups shredded mozzarella cheese
– 3 tbsp parsley flakes
– Bring 4 quarts of water to a rolling boil. Cook jumbo shells at half the time as stated on the directions. Drain and let cool.
– In a large bowl, whisk eggs with a fork. Mix in ricotta until well-combined. Add salt, mozzarella cheese, and 2 tbsp of the parsley flakes. Mix until well combined.
– In the two 13×9 casserole dish, spread 1 cup of marinara sauce on the bottom of each casserole dish. Take each cooled jumbo shell, spoon the ricotta mixture into the shell. Place the shells filling-side up in the casserole dish. Repeat until you used up all your shells and your casserole dishes are filled.
– Spoon the remaining marinara sauce over the shells. Sprinkle the remaining tablespoon of parsley flakes over the sauce. Cover the casserole dish with foil.
– Preheat the oven to 350F. Bake for 30 minutes. Uncover and bake for another 15 minutes.