Lunch: Stuffed Shells with Three-Cheese Stuffing

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Stuffed Shells with Three-Cheese Stuffing

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

One 1-pound box large shell pasta
1 1/2 cups fresh ricotta, store-bought or homemade
1/2 cup freshly grated Parmesan
1/3 cup fresh parsley, chopped, plus more for serving
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 large eggs
Zest of 1 lemon
2 cups freshly grated mozzarella
3 1/2 cups tomato sauce, store-bought or homemade

Instructions

Preheat the oven to 350 degrees F. Bring a large pot of water to boil. Cook the shells according to the package instructions, making sure to cook them a bit al dente. Gently fold together the ricotta, Parmesan, parsley, salt, pepper, eggs, lemon zest and 1 cup of the mozzarella in a bowl. Fill the cooked shells with 1 tablespoon of the ricotta mixture each. Spoon a layer of the tomato sauce on the bottom of a 9-by-13-inch baking pan, about 2 1/2 cups. Place the filled shells on top of the sauce; do not overcrowd. Top the shells with the remaining 1 cup tomato sauce. Sprinkle with the remaining 1 cup mozzarella. Cover with foil and bake for 25 minutes; remove the foil and cook until the cheese is fully melted and browned on top, an additional 5 minutes. Finish with chopped parsley and serve.

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