Ron Wilson

Ron Wilson

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Rita's Veggie Stuffed Shells

here’s a nice stuffed shell recipe that uses jarred pasta sauce to make it easy!



12 oz. package jumbo pasta shells

32 oz. container Ricotta cheese

3 cups Italian blend cheese, divided

1/2 cup Parmesan cheese plus a little extra

2 eggs

2-3 teaspoons garlic, minced

Salt and pepper to taste

1 jar pasta sauce vegetarian, about 30 oz.

Parsley for garnish - opt


Preheat oven to 350.

Cook shells, then drain.

Mix Ricotta, 2 cups Italian blend, 1/2 cup Parmesan, eggs, garlic, salt and pepper together.

Pour 1 cup pasta sauce in bottom of baking dish.

Spoon a good tablespoon of cheese mixture into each shell and place in baking dish.

Pour rest of pasta sauce over shells, cover with foil and bake 35 minutes.

Remove foil and sprinkle with rest of Italian blend cheese and a couple tablespoons of Parmesan. Bake until shells are heated through and cheese melts, about 10 minutes or so.Sprinkle with parsley and serve.

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