Directions:
- Cook the shells according to the package directions.
- Preheat oven to 375°
- Whisk the egg in a small bowl
- Combine the ricotta cheese, pecorino Romano, mozzarella, salt, pepper, parsley, and egg together using a fork to prepare the ricotta filling and set aside.
- Rinse and drain the shells once they are cooked according to liking
- Add the shells to a lightly greased 9X13 rectangular pan. (Spray with cooking spray or olive oil)
- After the shells have been added to the pan add all of the sauce.
- Swirl the ricotta filling mixture throughout the sauce covered shells using a fork.
- Top with Gluten Free Italian breadcrumbs and cover with foil.
- Bake for 20 minutes.
- Uncover, and bake for another 20 minutes.
Tips & Tricks: Feel free to use any pasta shells of choice! We linked the shells we enjoy using for this recipe. Diane enjoys using pastene shells. If you are gluten free there are plenty of gluten free pasta choices to choose from. and we also love BANZA shells for added protein. We often pair this dish with a delicious salad. If you are looking for the VEGAN version of this meal, head on over to the stuffed shells recipe created by Stevie!
Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.
As always, stay well.
Love,
Diane & Stevie
