Three-Cheese Stuffed Shells - Rachael Ray Every Day

Three-Cheese Stuffed Shells

Author:
Publish date:
three-cheese stuffed shells

Recipe by Jackie Newgent, RDN

  • 4Servings

Ingredients

  • 2 1/2 cups fresh ricotta
  • 1 cup crumbled feta
  • 1 cup grated Parmesan
  • 1 egg
  • 3 tbsp. chopped fresh oregano
  • 10 oz. jumbo pasta shells, cooked and cooled
  • 38 thawed roasted tomato halves
  • 8 cloves garlic

Preparation

1. Make the Big Batch Roasted Chicken Thighs & Tomatoes. For this recipe, portion out 38 tomato halves.

2. In bowl, mix ricotta, feta, 1/2 cup Parmesan, egg, 1 tbsp. oregano and 1/2 tsp. salt; stuff into shells. In food processor, pulse tomatoes, garlic, remaining 2 tbsp. oregano and 1 tsp. salt; pour half into 9-by-13-inch baking dish. Add shells. Top with remaining sauce and 1/2 cup Parmesan. Bake covered at 375° until hot, about 30 minutes. Uncover; bake until cheese melts, about 10 minutes.