Italian Stuffed Shells Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * Jumbo Shells
* 4 Cups Mozzarella Cheese
* 2 Cups Ricotta Cheese
* 1 Cup- 6 Blend Cheese w/ Parmesan & Romano
* 2 eggs
* Pinch of Nutmeg (⅛ tsp.)
* ½ tsp. Salt & Pepper
* 1 tsp. Garlic
* 1 Tbsp. Fresh Parsley
* 1 Tsp. Dried Basil
* Marinara Sauce
OPTIONAL
* Dice up Broccoli, Onions, and Mushrooms and add to Cheese Mixture.
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Directions: |
Directions:1. Spray 9x13" Pan with non stick spray. Spread a layer of sauce on bottom of pan.
2. Cook Shells as package says. drain and set aside.
3. For filling- Mix All cheeses and spices together. If adding any vegetables, do so now and mix.
4. Put cooked shells on tin foil or wax paper. Stuff 1 heaping Tablespoon of cheese mixture into cooked shells then put in dish.
5. Cover with remaining sauce and add shreded cheese on top. Cover with foil. Bake at 350º for 30 to 35 minutes.
* If making ahead... Prepare recipe as directed. Do not bake. Cover with foil. Refrigerate up to 24 hrs. freeze up to 2 months. Bake refrigerated shells at 350º about 40-50 mins. frozen shells at 350º for about 2 hours or until hot and bubbly. |
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Personal
Notes: |
Personal
Notes: *** In General use 2 to 3 times as much fresh herbs compared to any dry herb. 1 Tsp. Dry Herb = 1 Tbsp. fresh and a little less for ground herbs. 1/2 Tsp. dried thyme= 1 sprig fresh thyme.
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