Stuffed Pasta Shells are a family favorite. The Ricotta cheese inside goes perfectly with the pasta sauce and bacon.
You probably wouldn’t think to add bacon to this dish, but I did! It gives it such a tasty crunch and the Feta on top just goes along perfectly with the rest of the cheeses inside the shells. Stuffed Pasta Shells are really pretty easy to make and bakes while you can do something fun like read that book you’ve been dying to finish up.
We couldn’t wait to dig into this dish. Cheeses and bacon and pasta and Ragu, oh my! These Stuffed Pasta Shells are definitely a crowd pleaser and makes enough to feed them all. Add a salad and loaf of garlic bread to complete the meal. It’s great for Meatless Mondays! I used Ragu Six Cheese pasta sauce for my dish.
- A great sauce starts with great ingredients. Ragu is an authentic Italian sauce with rich taste and aroma and rich texture because it’s made the traditional way and with the same standards set by Assunta in 1937.
- Ragu lets you see, smell, and savor our longstanding tradition of fresh taste.
- Instead of using shortcuts, we follow Assunta’s secret family recipe slow-simmering vine-ripened tomatoes, garlic, and fragrant herbs
- No artificial flavors. No artificial colors. No high fructose corn syrup.
Ragu is heading up the Ready.Set.Cook! contest that challenges home cooks to create new and unique recipes featuring a sponsored ingredient, plus a set list of other contest ingredients.
- Entry phase –4 weeks from 11/2 – 11/30- (you can enter on Food.com/Ragu page)
- Grand prize $3,000
- Runner-up $1,250
- People’s Choice: $750
Fun, right! I hope you enter. I’d love to see one of my readers win!
- 1 (12 ounce) package jumbo pasta shells
- 2 eggs
- 1 (32 ounce) container ricotta cheese
- 16 oz. shredded mozzarella cheese, divided
- 8 oz. shredded Parmesan cheese, divided
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 (24 ounce) jar Ragu pasta sauce
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, combine eggs, ricotta, half the mozzarella, half the Parmesan, salt and pepper. Stir until all mixed together.
- Spoon ricotta mixture into cooked shells and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce and reserved mozzarella and Parmesan. Spread over stuffed shells.
- Bake in oven 1 hour, until edges are bubbly.
This is a sponsored conversation written by me on behalf of Ragu. The opinions and text are all mine.