 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Ingredients:
6 ounce(s) jumbo shells about 20, uncooked |
1/2 pound(s) bulk italian sausage or lean ground beef |
2/3 cup(s) onion finely chopped |
1 clove(s) garlic chopped |
26 ounce(s) pasta sauce |
15 ounce(s) ricotta cheese |
8 ounce(s) mozzarella cheese shredded |
1/2 cup(s) parmesan cheese grated |
1 eggs |
Directions:
1. Preheat oven to 350 degrees. Cook pasta according to package directions. Meanwhile, in large skillet, brown meat, onion and garlic; pour off fat. Stir in pasta sauce.
2. In a large bowl, mix ricotta, 1 cup mozzarella, Parmesan and egg.
3. Use a pastry bag or plastic bag with corner cut off to stuff pasta with cheese mixture.
4. In 13x9x2-inch baking dish, pour half the sauce mixture; arrange stuffed pasta in sauce. Top with remaining sauce.
5. Cover, bake 30 minutes, or until hot and bubbly. Uncover; sprinkle with remaining 1 cup mozzarella. Bake 5 minutes longer. (Mom's note: 45 minutes at 400)
6. Makes 4 to 6 servings.
|
|