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Recipe Ingredients

  • 32 oz. Galbani® Ricotta
  • 8 oz. Galbani® Chunk Mozzarella, shredded
  • 12 oz. box stuffed shells
  • 2 eggs
  • 1/2 cup Galbani® Parmesan, grated
  • 1/2 cup fresh parsley, chopped
  • 1 tsp. fresh basil, chopped
  • 1 tsp. fresh garlic, chopped
  • 1 tsp. fresh mint, chopped
  • 1/2 tsp. pepper
  • 2-26 oz. jar tomato sauce

Recipe Directions

  • Preheat oven to 350 degrees F.
  • Cook stuffed shells as directed on package to al dente, drain, rinse with cool water (to prevent sticking).
  • Mix ricotta, eggs, parmesan, parsley, basil, garlic, mint and pepper in a bowl until smooth.
  • Using a spoon or pastry bag, fill cooked shells with cheese mixture.
  • Pour ½ jar of sauce in each 9″x13″ inch baking pan to coat bottom.
  • Place the filled shells, cover with remaining sauce and top with shredded mozzarella cheese.
  • Cover pan with foil and place in oven to bake for 45 minutes.