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Grossy’s Baked Stuffed Shells


  • Author: Dan Pelosi

What You'll Need

Scale
  • Grossy’s Marinara
  • 1 12oz. box jumbo shell pasta
  • 2 lb. ricotta cheese
  • 1 lb. shredded mozzarella cheese
  • 1 cup grated parmesan cheese
  • 10 oz. goat cheese
  • 1 cup chopped fresh mint
  • Salt
  • Pepper
  • Red pepper flakes

What You'll Do

  1. Preheat your oven to 350º.
  2. First and foremost, you’ll need a pot of Grossy’s Marinara. In general, marinara does not need to be warm for the layering process and can easily be made ahead. However, you don’t need a full pot for this particular recipe, so you’ll have extra!
  3. In a pot of boiling salted water, cook your jumbo shell pasta until very al dente. They will continue to cook as you bake them.
  4. Mix 2 lb ricotta, 1 lb shredded mozzarella, 1 cup grated parmesan, 10 oz goat cheese, 1 cup chopped fresh mint, and salt, pepper, and red pepper flakes together in a bowl.
  5. Grab your al dente jumbo shells and your cheese mixture and start stuffing your shells. This is a fun job, especially if you have big meaty bear paws instead of regular ol’ hands like me. Involving any kids in the vicinity would be great for this part, actually. Maybe I should have kids? I digress. Just make a mess, have fun, and don’t stress too much. Stuff don’t fuss!
  6. Once your shells are stuffed, grab your baking pan (or pans). You can do this so many ways with so many pans, but pick the pan you love best and fill it with about a 1″ deep bed of marinara. Tuck the stuffed shells into the bed of marinara so they’re nice and cozy!
  7. Bake for 30 minutes at 350º, then turn on your broiler and go to town getting them as crispy as you want. For what it’s worth, I like them CRISPY! Keep and eye on them as you broil, as they can get real dark real fast.
  8. Now, if you have extra shells and sauce that don’t fit into your baking dish, I recommend making some to freeze for later. I am using these small tins for individual sized servings, but you can do any size you want! I wrap these pans completely in foil and write baking instructions on top for whoever (me) ends up pulling them out of the freezer and eating them (me, again).
  9. When it’s time to eat them, then can be put directly into the oven from the freezer (after you unwrap them of course). Bake at the same time and temp as instructed above. They will last frozen for a while, like up to 6 months.