Pasta Shells and Sauce Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 boxes jumbo shells - boil according to directions. Rinse with cold water and drain. Do not overcook!
2 lbs ricotta cheese (2 containers)
1/2 lb (8 oz) Parmesan cheese
8-10 oz mozzarella cheese
Salt & pepper to taste
Dried or finely-cut parsley
2 eggs
Pinch of ginger
Sauce:
4 15-oz cans tomato sauce
2 15-oz cans water
2 cloves(or more if desired) fresh garlic
4 tsp parsley
4 tsp oregano
2 tsp basil
1 tsp sugar
Salt & pepper
|
|
Directions: |
Directions:With mixer, blend 2 eggs & ricotta cheese. Add parmesan & shredded mozzarella & mix well. (The mozz will stay lumpy but this will melt during baking.) Add parsley, ginger & pepper & mix well. Stuff each cooked shell with cheese mixture using a well rounded top per shell and place side by side in a baking dish that's been rubbed with butter/spray oil. Cover with sauce and bake at 350 for 30 min.
Shells may be stuffed or frozen. Do not add sauce until you are ready to bake. (Serves 8-10)
Sauce:
Cook covered for at least 45 minutes stirring occasionally. Pour half sauce over shells & sprinkle with grated parm cheese and parsley. You can add 2 Y, lbs ground chuck or 3 links fresh Italian sausage to sauce or make large meatballs.
|
|
Personal
Notes: |
Personal
Notes: Save time - Use Ragu or Prego for sauce!
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Pasta Shells and Sauce is from