Baked stuffed pasta shells

INGREDIENTS

• ¼ tsp black pepper
• 1¼ tsp salt
• 12 oz jumbo pasta shells
• 1¼ cups mozzarella cheese
• 1 cup parmesan cheese
• 2 lb ricotta cheese
• 4 eggs
• 1 pinch nutmeg
• 1 tsp garlic powder
• 1 tbsp dried parsley
• 8 oz spaghetti sauce
• 1½ oz basil

TOOLS

• 1 knife
• 1 baking dish
• 1 colander
• 1 oven
• 1 foil
• 1 saucepan
• 1 grater
• 1 slotted spoon
• 1 plate
• 1 whisk
• 1 paper towel
• 1 bowl

Grate nutmeg.

Chop basil.

Grate mozzarella cheese.

Transfer mozzarella cheese to a plate.

Grate parmesan cheese.

Transfer the grated parmesan cheese to a plate.

Crack two eggs in a slotted spoon.

Crack another 2 eggs in a bowl, then add egg yolks to it and whisk.

Heat 3 liters of water with 2 tsp of salt in a saucepan. Boil for 3 minutes, then add jumbo pasta shells. Cook for 8 minutes on medium heat.

Transfer cooked pasta to a colander.

In the same colander, rinse pasta shells with cold water.

Drain pasta shells on a paper towel.

Combine three quarters mozzarella cheese, parmesan cheese, ground nutmeg, ricotta cheese, beaten eggs, chopped basil, dried parsley, and garlic powder in a bowl. Season with a quarter tsp of black pepper and salt.

Preheat the oven to 375°F for 12 to 15 minutes.

Put half the spaghetti sauce at the bottom of a baking dish and add pasta shells to it (open side up). Put the cheese mixture and spread the rest of the sauce over it. Next, scatter the rest of the mozzarella cheese on top, cover it with foil and put it in the oven.

Bake for 35 minutes.

Take the baking dish out of the oven, remove the foil and put it back in the oven.

Bake for another 5 minutes.

Turn off the heat and take out the baked stuffed pasta shells dish from the oven.

It’s ready to be served !