Ricotta Stuffed Shells with Baked Sausages Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 [12 oz] package jumbo pasta shells
2 large eggs, beaten
1 [32 oz] container ricotta cheese
1 [16 oz] package shredded mozzarella cheese, divided
1 cup [4 oz] grated Parmesan cheese, plus more for serving
3 T fresh minced parsley or 1 T dried
1/2 tsp salt
1/4 tsp black pepper
1 [24 oz] jar spaghetti sauce
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Directions: |
Directions:Preheat oven to 375º. Cook the pasta al dente, according to package directions. Drain and set aside.
Pour 1/2 cup of the spaghetti sauce onto the bottom of a 13x9 inch baking dish; set aside.
In a large mixing bowl, stir together the eggs, ricotta, half the mozzarella, the Parmesan, parsley, salt and pepper until well combined.
Stuff cooked shells with a generous amount of the ricota mixture and place in the prepared baking dish.
Top with the remaining sauce. Cover with aluminum foil and bake for 25 minutes.
Remove foil and cover with remaining mozzarella cheese and continue baking until bubbly and cheese bakes to a light brown, about 5 minutes more.
Remove from oven and allow to set slightly before serving with a dusting of parmesan cheese. |
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Number Of
Servings: |
Number Of
Servings:6 servings |
Personal
Notes: |
Personal
Notes: Leftovers may be frozen, tightly wrapped, for up to three months.
To re-heat, thaw in the refrigerator, then bring to room temperature.
Bake, covered with foil, in a preheated 350 degree oven for 25 to 30 minutes. or until heated through.
If baked from a frozen state, allow at least one hour bake time.
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