Stuffed Shells
List of Ingredients
Makes 6 to 8 servings
35 to 40 large pasta shells (12-ounce package)
1 container (32 ounces) ricotta cheese
3 cups (12 ounces) shredded mozzarella cheese
1/2 cup plus 2 tablespoons grated Parmesan cheese
2 eggs, beaten
1 tablespoon chopped fresh parsley
1 garlic clove, crushed
1 teaspoon salt
1/2 teaspoon black pepper
3 cups spaghetti sauce Recipe
Preheat oven to 350 degrees. Spray two 8-inch square glass baking dishes with nonstick cooking spray. Bring a large pot of salted water to a boil over high heat. Add pasta and return the water to a boil. Boil 5 to 6 minutes, or until the pasta is just barely tender. Drain, cover with cold water, and drain again.
In a large bowl, combine ricotta cheese, 2 cups of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the eggs, parsley, garlic, salt, and black pepper; mix well. Pour 1/2 cup of the spaghetti sauce in the bottom of each baking dish.
Fill shells generously with the cheese mixture (about 1 tablespoon per shell) and place them in the baking dishes. Pour 1 cup spaghetti sauce on top of the shells in each dish, then top each with 1/2 cup mozzarella cheese and 1 tablespoon Parmesan cheese. Bake 40 to 45 minutes, or until tops are lightly golden. Let sit 10 minutes then serve.
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