Make-Ahead Stuffed Shells with Cabot White Cheddar
Use this make-ahead version of Cabot's famed Stuffed Shells to prepare a nourishing dinner whenever the time is right.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cabotcreamery.com.
Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Baking dish
- Aluminum foil
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Freezer
- Refrigerator
Ingredients
- 1 cup fat free ricotta cheese
- 2 ounces Cabot Cream Cheese, softened
- 8 ounces Cabot Lite50 Sharp Cheddar, grated & divided (about 2 cups)
- 1 large egg, lightly beaten
- 16 large fresh basil leaves, chopped
- 1 clove garlic, minced
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
- 16 large dried pasta shells
- 1 (26-ounce) jar low sodium marinara sauce
- Fresh basil leaves (garnish)
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