Stuffed Shells #1, w/cheese
Source of Recipe
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Recipe Link: http://recipes.robbiehaf.com/C/193.htm Stuffed Shells #1, w/cheese
2 eggs - beaten OR 1/2 cup egg substitute
2, 15 ounce containers Ricotta cheese - low-fat okay
2 cups shredded Mozzarella cheese - low-fat okay
3/4 cup + 1/4 cup grated Parmesan cheese - low-fat okay, divided
1 teaspoon dried parsley flakes OR Italian seasoning
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1, 28 ounce container meatless spaghetti sauce
...(about 3 cups) - divided
8 to 12 ounce box jumbo shell pasta OR manicotti tubes
1 teaspoon Olive oil
Cook pasta al dente to package directions; drain and toss with oil.
Combine eggs, ricotta, mozzarella, 3/4 cup Parmesan, and seasonings
in bowl; set aside.
Spread 1/4 cup of the spaghetti sauce in bottom of 13x9x2 inch baking dish.
If using shells, spoon enough cheese mixture into each shell to fill.
If using manicotti, using a pastry bag or plastic zip-top bag with a corner cut
out, pipe cheese mixture into each tube, filling completely.
Place shells/manicotti in the baking dish; do not overlap. Use an additional pan,
if needed.
Pour remaining sauce over shells/manicotti.
Sprinkle 1/4 cup Parmesan over sauce.
Bake, uncovered, at 350 degrees F. oven for 30 minutes.
Makes 8 servings.
Notes:
For Spinach & Cheese Stuffed Shells or Florentine Manicotti -
thaw and drain the liquid from a 10 ounce package frozen
chopped spinach; add to the cheese mixture.
Originator's note:
I bake a batch of these, then freeze 3 each in a plastic container.
Then just microwave for 5 minutes when I want it.
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