"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Weze's Stuffed Shells Recipe

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This recipe for Weze's Stuffed Shells, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Louise Carlson
Added: Tuesday, November 25, 2008


1 box jumbo shells
4 c (2 lbs) ricotta cheese
2 c shredded mozzarella cheese
c grated Parmesan cheese
3 eggs
1 tbs fresh parsley
tsp oregano
tsp salt
tsp pepper
2.8 oz jar of spaghetti sauce

Cook pasta according to package directions.
Combine ingredients except spaghetti sauce.
Spread a thin layer of spaghetti sauce on bottom of 9x13 pan.
Cover with sauce.
Cover with aluminum foil.
Bake at 350 until hot and bubbly (35-45 minutes).

If made ahead and refrigerated, bake for 1 hour.

Personal Notes:
Personal Notes:
These are awesome. Weze would usually make a pan of these and a pan of meat stuffed shells. Both were delicious, but the cheese ones were usually the first to go.




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