Cheesy Stuffed Pasta Shells
1 Jar Rao’s Homemade Arrabbiata sauce
Package of 20 uncooked jumbo pasta shells
2 ½ Cups shredded mozzarella cheese
2 cups ricotta cheese
½ cup shredded Parmesan cheese
4 Tablespoons dried basil
2 teaspoon Italian seasoning
⅓ teaspoon garlic salt
Pinch of coarse ground black pepper
Preheat oven to 350 degrees.
Cook pasta shells according to instructions on package. Drain, rinse with cool water, and set aside.
Combine mozzarella, parmesan, and ricotta until well blended.
Stir in egg, and all seasonings until well blended.
Spread Rao’s Homemade Arrabbiata sauce on bottom of baking dish.
Stuff cheese mixture into pasta shells and set in baking dish.
Pour remaining arrabbiata sauce over shells and sprinkle with any remaining mozzarella and parmesan
Cover and bake for 30 minutes.
Uncover and cook for 5 minutes.
Remove from oven and let cool slightly before serving!