n o r t h i c a
s a l i d a . d e l . s o l .
s t u f f e d . s h e l l s
Hearty Italian meal for the cheese and pasta lovers.
INGREDIENTS
- 18 jumbo pasta shells
- 1 container Ricotta
- 8 oz shredded Mozarella
- 1 cup (generous) grated Parmesan cheese
- 2 eggs
- Pepper
- Italian seasoning
- Basil
- Onion powder or salt
- 3 26 oz jars different tomato sauces
STEPS
- Cook pasta shells according to package directions until tender and drain.
- Preheat oven to 350° F.
- Mix Ricotta, Mozarella, Parmesan, eggs, and spices thoroughly in a large mixing bowl.
- When shells are cool enough to handle, stuff with mixture with a heaping teaspoon.
- Oil or spray baking dish and coat the bottom with ¼-inch sauce.
- Place shells in sauce, tucking them into pan.
- Pour remaining sauce over shells without overfilling dish.
- Cover baking dish with foil, place on cookie sheet, and bake at 350° F for 45 minutes.
- Sprinkle with Parmesan cheese and serve.
SERVES
4 to 6
SUBSTITIONS
- Romano cheese for Parmesan
- For double batches use 1 regular and 1 light Ricotta
SUBMITTED BY
Peppermill Restaurant
