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Stuffed Shells




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Pasta shells stuffed with cheese, topped with tomato sauce, and baked until bubbly.

Yield 6 servings
Time 45 minutes
Tools:
saucepan
colander
wooden spoon
baking dish
aluminum foil



List of Ingredients




12 oz of large pasta shells
2 c ricotta cheese
1/3 Parmesan cheese, grated
1 c mozzarella cheese, grated or diced
1/3 c fresh parsley, chopped
dash nutmeg
4-5 c Italian tomato sauce

Recipe



Preheat oven to 350.
Boil the pasta shells until done, drain, and set aside.

Meanwhile, combine cheeses, parsley, and nutmeg. Spoon enough tomato sauce into the baking dish to cover the bottom. Fill shells and place in a single layer in the pan. Top with remaining sauce, cover with foil, and bake 30 minutes.