THREE CHEESE STUFFED SHELLS
1 (16 oz.) package jumbo shell pasta
1 (16 oz.) container ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup shredded Monterey Jack cheese
3 tablespoons sour cream
1/3 cup dried bread crumbs, seasoned
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2-3 cups marinara sauce
Preheat oven to 350 degrees. Cook pasta according to package directions. Drain, then rinse with cold water to cool so you can handle the pasta while stuffing. Meanwhile, in a large bowl, combine ricotta cheese, 1 cup mozzarella, Monterey Jack cheese, sour cream, bread crumbs, oregano, basil, and salt and pepper to taste; mix well. Spray a 9x13 inch baking dish with non-stick cooking spray and cover bottom of dish with a thin layer of marinara sauce. Fill shells with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce. Bake, covered, for about 30-40 minutes or until cheese is melted and sauce starts bubbling. Uncover and bake an additional 5-10 minutes.
You really can't go wrong stuffing anything with melted cheese, can you? My whole family loves this dish, so it's a winner in my book. You can also use manicotti pasta, but I find the shells much easier to stuff. This makes more than we can eat in one sitting, but it freezes well. You can even freeze the extra filling for later. I've tried several cheese stuffed pasta recipes, but this is my favorite. The consistency of the cheesy filling is just right.
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Adapted from allrecipes.com
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