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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Stuffed Shells Recipe

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This recipe for Stuffed Shells, by , is from The Bryan/Brady Family Cookbook Project, 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:  
Kathleen Bryan

Category:
Category:

Ingredients:  
Ingredients:  
1 box of jumbo pasta shells
2 eggs, beaten
32 oz. container ricotta cheese (whole milk)
1 lb. shredded mozzarella cheese
8 oz. grated Parmesan cheese
1 tbsp. dried parsley
2 tsp. salt
1 tsp black pepper

28oz jar pasta sauce
3 tbsp brown sugar

Directions:
Directions:
Shells can be flash frozen for future meals

Preheat oven to 350

Boil pasta shells according to package

In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish (or flash freeze on a cookie tray and cook later).

Heat sauce with brown sugar, pour over stuffed shells (I keep half of the sauce out to top with before serving, but you can put the whole thing in the baking dish)

Bake for 45 minutes. Put the reserved mozzarella and parmesan cheese on top and bake for an additional 10 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I usually double the recipe and flash freeze the shells and them put them in a large zip lock bag with a baggie of sauce and the mozzarella and parmesan cheese. I write the cooking instructions on the bag. This way it is a ready to go meal for the future or for a gift for a friend!

 

 

 

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