Wednesday, November 4, 2009

Stuffed Shells

I haven't made these things in FOREVER, but they were as good as remembered. Serve them up with a fresh tossed salad and garlic bread.


1 pkg jumbo shells
4 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese
2 eggs
1 Tbsp. chopped fresh parsley
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
3 cups spaghetti sauce (28 oz jar)

Heat oven to 375F. Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. In 13x9x2 inch baking dish, spread 1/2 cup spagetti sauce. Fill each uncooked shell with about 2 Tbsp. cheese mixture. Layer one half filled shells over sauce; spread remaining sauce over shells. Sprinkle with additional cheese, if desired. Cover with foil. Bake 35 minutes or until hot or bubbly.

Recipe from American Beauty box of Jumbo shells

1 comment: