Saturday, April 19, 2008

Stuffed Shells

1 package (12 oz) jumbo shells, uncooked
4 cups (2 lb) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
3 cups (about 28 oz jar) spaghetti sauce

1. Heat oven to 375. Cook pasta according to package directions. Drain well.

2. In medium bowl, stir together cheeses, eggs, parsley, salt and pepper. In 13x9-inch baking dish, spread 1/2 cup of sauce. Fill each cooked pasta with about 1-1/2 tablespoons cheese mixture; layer one half filled pasta in prepared dish. Spread half of remaining sauce over pasta; layer remaining filled pasta over sauce. Spread remaining sauce over pasta; sprinkle with additional Parmesan cheese if desired.

3. Cover with foil. Bake 35 minutes or until hot and bubbly.

Makes 8-10 servings.

Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400°F for 35 min. or until heated through.

Reserve 1/2 cup of the mozzarella. Assemble recipe as directed, but do not top with the reserved mozzarella. Wrap casserole in foil; freeze. When ready to serve, heat oven to 400°F. Unwrap casserole; cover with foil. Bake 55 min. or until heated through, removing foil after 30 min. Top with reserved mozzarella; bake 2 min. or until melted.


Hi, I am Breeze April 3, 2009 at 11:19 AM  

yummy yumminy! I'll try this one for sure


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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