Stuffed Jumbo Pasta Shells |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 6 |
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This is an extremely easy recipe for one of my favorite meatless Italian meals. You can use this as a basis for many other wonderful, delicious meals. Add your own ground Italian sausage right in with the cheese mixture. Choose your own sauce, or any one of the delicious onee on the shelf of your supermarket. You'll love this, and your own touches will make it special! Note**: Add the salt to the water in which you will cook the pasta only AFTER the water has come to a boil. If you add it to the water before it boils, it will hinder the boiling process. Ingredients:
2 lbs ricotta cheese (you may use cottage cheese, same amount) |
1/2 lb mozzarella cheese, grated |
2 eggs |
1/2 cup parmesan cheese, grated |
1 -2 tablespoon dried italian spices (to taste) |
1 teaspoon garlic salt |
1/4 teaspoon pepper |
1 tablespoon fresh parsley, finely chopped, extra for garnish, if desired |
fresh basil, torn into small pieces, if desired |
16 ounces jumbo pasta shells |
Directions:
1. Prepare shells by adding them to a large pot of boiling, salted water** for approximately 15 minutes. They will cook more when you place them in the oven, so don't over cook them).Drain, but don't rinse.
2. Preheat oven to 350°F.
3. Prepare cheese filling:.
4. Beat the eggs; add ricotta, Mozzarella, and Parmesan cheese; mix in seasonings, including fresh basil if using.
5. Using a large casserole dish, beginning with sauce, layer the cheese-filled shells, then more sauce, ending with the sauce.
6. Bake 45 minutes, or until the cheese is bubbling and the casserole is heated through.
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