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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 20 |
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Yummy pasta shells stuffed with cheese and herbs. Ingredients:
1 cup basil, finely chopped |
2 eggs, beaten well |
2 cups ricotta cheese |
2 cups parmesan cheese, freshly grated |
1 teaspoon nutmeg, freshly grated |
1 teaspoon salt |
20 large pasta shells |
2 cups tomato sauce |
Directions:
1. Mix the beaten eggs with the ricotta, parmesan and basil.
2. Add seasonings and adjust to taste.
3. Cook large pasta shells in 6 quarts boiling water till just tender. Drain and rinse in cold water.
4. Stuff each shell with about 3 tbsp of filling and place in a casserole dish.
5. Top with tomato sauce.
6. Bake in a preheated 375° oven for about 25 minutes.
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