- 1 box, 12 oz., pasta shells
- 16 oz. ricotta cheese
- 2/3 c. parmesan cheese, divided into two 1/3 portions
- 2/3 c. chopped basil
- 1/4 tsp. salt
- 1 jar Napa Valley Bistro® Arrabbiata pasta sauce, or other favorite Napa Valley Bistro pasta sauce
- *Calculated ingredients may not always be as accurate as the original recipe.
Bring a large pot of water to a boil. Cook the pasta shells according to the package instructions. While the pasta boils, preheat the oven to 350°F, and make the filling for the shells.
In a mixing bowl, combine the ricotta, 1/3 cup of the parmesan cheese, 1/2 cup of the chopped basil, and the salt. Stir to combine the mixture. Pour 1/3 of the jar of pasta sauce into the bottom of a 9”x12” baking pan, so that the sauce lightly covers the bottom of the pan.
Once the shells have cooked, rinse them under cold water so that they are cool when handling. Spoon the cheese filling into the shells, and place them into the baking pan. Once all of the shells are stuffed and in the pan, cover them with the remaining pasta sauce. Sprinkle the remaining 1/3 cup parmesan on top and bake in the oven for 25-30 minutes.
Remove the shells from the oven, top with the remaining chopped basil and serve.