So simple, so good. I love to make these stuffed shells in individual little serving dishes. Each dish holds two hearty overstuffed shells. The richness of the Mascarpone is great and at the center you find the perfect bite of Mozzarella cheese. It is also an easy make-ahead idea for the holidays.
Mascarpone Stuffed Shells With a Mozzarella Ball Surprise
1 package pasta shells
1 8 oz package Mascarpone cheese
1 egg beaten
1 cup Pecorino cheese shredded
1 cup little fresh Mozzarella balls (1 for each shell)
1 /4 cup freshly chopped basil
1 tsp dried oregano
2 cloves of garlic minced
1 tsp salt
1 tsp pepper
2 cups Marinara sauce
Heat the oven to 425°F. Cook the shells according to package instructions, drain and set aside to cool until you are able to handle them. In a bowl mix the Mascarpone with the egg, 1/2 cup of the Pecorino cheese, chopped basil, oregano, garlic and salt & pepper. Stuff each shell with the cheese mixture, then take a little Mozzarella ball and push it into the center of the cheese mixture. In your desired serving dish, coat the bottom with just enough of the marinara so the shells don’t stick. Arrange the shells so that they are barely touching; then cover with the rest of the marinara sauce and the rest of the Pecorino cheese.
Bake the shells for 30 minutes, top with a little parsley and eat. Delicious!