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Dairy
Easy
1 Hour
Diets 
“If you like cheese more than pasta you may like stuffed shells.” This was the advertisement made for the first stuffed shells ever sold. Believe me, I made this up. Stuffed shells are our way of getting that delicious rich cheesy flavor without so much of the heavy carbs, it’s definitely one of the more unique pasta dishes (which is why it’s one of my favorites). I like to leave the tomato sauce out of this recipe because it ends up overpowering most of the flavors. If you prefer to use tomato sauce, you can, but try it first without; you can always add it after and reheat the shells with sauce. Shells can be frozen and rewarmed but they may need extra milk when reheating—otherwise they’ll end up a shell of their former selves.
1 box pasta shells
1 full head of scallions, diced
1 container ricotta cheese
2 jalapeños, deseeded and sliced into 1/2 rounds, plus additional for topping
1/2 shallot, diced
7 cloves of garlic, crushed or 7 cubes Gefen Frozen Garlic
2 eggs
1/2 teaspoon Gefen Salt
1/2 teaspoon Pereg Pepper
1 cup milk
shredded mozzarella-cheddar cheese
Preheat oven to 350 degrees Fahrenheit.
Cook shells al dente (undercooked) because they’ll finish cooking in the oven.
Place scallions, ricotta, jalapenos, shallot, garlic, eggs, salt, and pepper into a large ziplock bag.
Snip a hole in the bottom corner and squeeze the mixture into the shells; place shells in the pan.
Pour milk into the bottom of the pan. Top with a mix of mozzarella-cheddar cheese and jalapeños.
Cook, covered, for 30 minutes.
Uncover and top with more cheese. Broil for four to six minutes, until the top crisps up.
Eat fresh, or it can be frozen at this point. (If rewarming, add half a cup of milk on top. Alternatively, you can top the shells with tomato sauce and cheese, but like I said, the strong flavor of the sauce may overpower the other flavors.),
Photo by Yossi Einhorn
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is it cooked at 350 degrees?