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Ricotta Stuffed Shells Recipe

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This recipe for Ricotta Stuffed Shells, by , is from Patti's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patti Leake
Added: Saturday, November 11, 2006


Marinara sauce
1 egg
1 medium container ricotta cheese
1/2 cup grated Parmesan cheese
Fresh, chopped parsley
Salt and freshly grated pepper to taste
1/2 cup Mozzarella cheese, shredded (plus 1/4 cup for topping)
cup Asiago Cheese (shredded)
cup Romano cheese (shredded)
1 box of jumbo pasta shells, cooked as directed of the box

Preheat oven to 350

Prepare shells or tubes according to directions on box. Drain and allow to cool.

Mix all ingredients in a bowl (except the marinara sauce, reserved mozzarella cheese and cooked shells).

Stuff the shells with the cheese mixture, place in an oven-proof baking dish. Top with the sauce, sprinkle the
reserved Mozzarella cheese over the top and bake in a 350: oven for about 1/2 to 3/4 hour or until they are heated through and the sauce is bubbly.

Personal Notes:
Personal Notes:
If you don't like ricotta cheese, just use extra mozzarella in its place.




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