Wednesday, September 17, 2014

Stuffed Shells

1 12oz box Jumbo shells
 4 cups Ricotta Cheese
2 cups shredded Mozzarella Cheese
 3/4 cup grated parmesean cheese
3 eggs
1 tbls chopped fresh parsley
 3/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
3 1/2 cups (32oz) spaghetti sauce

Cook Jumbo Shells in boil water with a tbls olive oil. Cool in single layer on wax paper. Combine cheeses, eggs, parsley, oregano, salt and pepper. Fill each shell about 1 1/2 tbls of mixture. Spread a thin layer of sauce on bottom of 13 x 9 baking pan. Place shells in the pan and cover with remaining suace. Sprinkle with Parmesan cheese. Cover with aluminum foil; bake at 350 for 35 minutes.

Fills about 36 shells
Yields 10 to 12 servings.


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