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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Little servings of Lasagna that melt in you mouth. I found this recipe off of a Barilla pasta box. Ingredients:
6 ounces jumbo pasta shells (approximately 18 shells) |
1 (27 ounce) jar marinara sauce |
1 egg |
1 (15 ounce) container ricotta cheese |
2 cups shredded mozzarella cheese (divided) |
3/4 cup grated parmesan cheese (divided) |
2 tablespoons chopped fresh parsley (1-1/2 teaspoons dried) |
1 lb ground beef (optional) or 1 lb turkey (optional) |
Directions:
1. Preheat oven to 350°F.
2. Spray Bottom of your glass baking dish with non-stick cooking spray.
3. Pasta:.
4. *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
5. *Return water to a boil. Boil for 10 minutes.
6. *Remove from heat and drain well.
7. In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
8. Assemble:.
9. Spread 1 cup of the sauce in baking dish.
10. Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
11. Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
12. Cooking instructions:.
13. Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.
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