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Stuffed Pasta Shells Recipe

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This recipe for Stuffed Pasta Shells, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheree Rhodes - Red Oak HS
Added: Tuesday, January 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 jumbo pasta shells
1 dash salt
1 1/2 c. spaghetti sauce( (divided)
1 egg, beaten
1 c. ricotta or cottage cheese
1 1/2 c. mozzarella cheese (divided)
3 Tbsp. Parmesan cheese (divided)
1 tsp. dried parsley
1/2 tsp. Italian seasoning
1/4 tsp. minced garlic

Directions:
Directions:
Bring a large 4 qt. saucepan or Dutch Oven filled 1/2 full of water to a rolling boil. Add salt and jumbo shells. Do not reduce heat; allow to boil for 12-15 mins. Drain and rinse pasta in a colander in the sink.
Pour 1/2 c. spaghetti sauce in bottom of 8 in dish; set aside. Meanwhile, prepare filling: in a med. mixing bowl stir together beaten egg, ricotta or cottage cheese, 1 c. mozzarella cheese, 2 Tbsp. Parmesan cheese, and seasonings. Fill cooked and rinsed pasta shells. Place shells open side up in 8 in dish. Pour remaining spaghetti sauce overall and sprinkle with remaining mozzarella and Parmesan cheeses.
To microwave: Cover with plastic wrap venting a corner by folding wrap open slightly. Microwave on HIGH for 4-6 mins.
To bake: Place uncovered in a 350 oven for 25-30 mins.or until bubbly and cheese is melted.

Personal Notes:
Personal Notes:
Casserole can be refrigerated overnight or frozen for 3 months before baking.

 

 

 

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