Cheesy Stuffed Shells with Arrabbiata Sauce

Creamy and Cheesy Stuffed Shells topped with a Spicy Vodka Sauce!....PERFECT COMBO!

Servings: 8
Prep time: 25
Cook time: 25
Total time: 50

Ingredients:
- 1 12oz Box of Jumbo Pasta Shells (appox. 40 shells per box)
- 1 Egg
- 1 32oz Tub of Ricotta Cheese
- 1 cup of Shredded Mozzarella
- 1 cup of Parmesan Cheese
- ½ cup of Shredded Cheddar Cheese
- 1 TSP Salt
- 2 TSP Pepper
- 1 TSP Dried Basil
- 3 TBS of Fresh Parsley (chopped)
- 1 TBS of Olive Oil
- 3 Garlic Cloves (minced)
- 1 TSP Crushed Red Pepper Flakes
- 1 Jar of Vodka Sauce
- ½ a Jar of Marinara Sauce



Directions:
In a large pot of boiling salted water, partially cook the pasta shells, about 6-8 minutes. Shells will finish cooking later in the oven. Drain the pasta and place shells on an oiled baking sheet to cool.

In a large mixing bowl, whisk the egg and then combine ricotta, ½ of the Mozzarella, parmesan, cheddar, salt, pepper, basil and parsley. Set to the side.

Preheat oven to 350 degrees.

In a medium sauce pan, heat olive oil over medium heat, add garlic and red pepper flakes. Sautee until garlic turns light brown. Add both jarred sauces and stir, reduce heat to low.

Spread out 1 cup of the Arrabbiata sauce on the bottom of a 12x9 2 inch baking dish. Start to fill ricotta mixture into each shell until it’s full. Set shells seam side up in the baking dish. Pour the rest of the Arrabbiata sauce evenly over the dish. Top it off with the leftover mozzarella cheese. Cover the dish with a piece of foil and bake for 25-30 mins. DELISH!