Fresh Take stuffed shells
I love shortcuts when cooking, so I was a big fan of the Kraft Fresh Take line. And I was pretty disappointed when they continued it. I’ve updated my recipe for stuffed shells to replace the Fresh Take kit.
Mac loves pasta in every shape, form, or fashion. And he really loves pasta stuffed with cheese. Stuffed shells have found their way into our regular meal rotation because this recipe feeds a lot of people. You make it once, and you have leftovers for the rest of the week.
PrintFresh Take stuffed shells
- Total Time: 55 minutes
- Yield: 6 1x
Description
- 1 box of jumbo shells
- 1 cup of Italian breadcrumbs
- 2 cups of Italian blend shredded cheese, divided
- 1/4 cup of grated Parmesan cheese
- 1/2 teaspoon of garlic powder
- 1 jar of marinara sauce
- 2 cups of ricotta cheese
Ingredients
Scale
- Preheat the oven to 350 degrees. Cook jumbo shells according to package instructions and drain. Rinse with cold water.
- Mix one cup of the Italian blend shredded cheese, the Parmesan cheese, the breadcrumbs, the garlic powder, and the ricotta cheese.
- Spread about a cup of marinara sauce on the bottom on a greased 9×13 pan.
- Spoon 2–3 tablespoons of filling in to each cooked shell. Place filled shells in pan.
- Pour remaining sauce over shells and top with shredded cheese. Bake at 350 for 30 minutes.
- Prep Time: 25
- Cook Time: 30
