Stuffed Jumbo Shells With Ricotta And Mozzarella Recipe

About this recipe

A hearty and satisfying baked pasta dish featuring jumbo shells stuffed with a creamy ricotta and mozzarella filling, perfect for a comforting dinner. This vegetarian recipe is ideal for those seeking a simple yet delicious meal solution.

Ingredients

• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 200 g Old Hill Parmesan Cheese
• 1 Combo True Elements Raw Chia Seeds & Basil Seeds Raw
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 16 g Orika Oregano

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Replace the jumbo shells by spreading a thin layer of the cheese mixture directly into the bottom of a rectangular baking dish, creating small mounds to mimic stuffed shells.
3. 3. In a mixing bowl, combine 2 cups of ricotta cheese, 8 oz of shredded mozzarella cheese, 2 tablespoons of chia seeds mixed with 6 tablespoons of water, 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix until well blended.
4. 4. Use a spoon to shape the cheese mixture into small, shell-sized mounds directly in the baking dish.
5. 5. Spread a thin layer of tomato sauce in the bottom of a rectangular baking dish to prevent sticking.
6. 6. Pour the remaining tomato sauce evenly over the cheese mounds.
7. 7. Sprinkle 1/4 cup of grated parmesan cheese over the top. Cover the dish with aluminum foil.
8. 8. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is melted and bubbly. Remove the foil during the last 5 minutes for a lightly browned top.
9. 9. Let the dish rest for 5 minutes before serving. Enjoy your cheesy baked dish warm!