Stuffed Shells


  • 32 oz. GalbaniĀ® Ricotta
  • 8 oz. GalbaniĀ® Chunk Mozzarella, shredded
  • 1/2 cup GalbaniĀ® Parmesan, grated
  • 12 oz. box jumbo shells pasta
  • 2 eggs
  • 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


  • Preheat oven to 350 degrees F.
  • Cook pasta 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.
  • Pour 1/2 jar of sauce in 9″x13″ inch baking pan to coat bottom.
  • Using a spoon or pastry bag, fill cooked shells with cheese mixture.
  • 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.