Stuffed Shells

this recipe is one of my favorite ways to use home-canned marinara!

This. Is. Super. Duper. Comfort. Food. Recipe makes 2 casserole dishes which I think is worth it because you can freeze one and have it for later, plus it allows you to use the whole box of shells. Trust me on this. It’s so worth it…

4 cups marinara (my favorite recipe to can with organic tomatoes & garlic is by Giada)
16 oz jumbo shells (even Safeway and Kroger carry these, y’all)
4 c organic ricotta (if you make your own, goat cheese ricotta is even better)
8 oz organic mozzarella, shredded (stay away from Kraft!)
2 eggs (we use our duck eggs as they are nice and rich)
1/3 cup panko (sub: dry breadcrumbs, crushed with a rolling pin or toss in a mini-prep)
1/4 cup dried or 1/3 cup fresh parsley
1/4 t pepper
1/2 – 2/3 cup good parmigiano reggiano (it’s worth it in flavor, I promise)

Simmer marinara while cooking the shells on the stovetop per instructions on the box. Drain the shells and let soak in lukewarm water. Preheat oven to 350.

Combine ricotta through pepper in a bowl. Ladle half of sauce into the bottom of two casserole dishes. Gently spoonfuls of ricottaΒ  into shells, placing each face down in one layer to fill the dishes. Spoon over the rest of the sauce, then sprinkle parmigiano over the top of each, as much as you like.

If you don’t want both of them now, cover one dish well with foil and put into the freezer. Otherwise, bake for 30 minutes, and gobble it down with a nice hunk of bread and a lovely green salad on the side.


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