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Pasta Shells and Sauce Recipe

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This recipe for Pasta Shells and Sauce, by , is from SOCIAL EATING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kim Lyle

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!

 

 

 

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