Stuffed Pasta Shells

lalala...
Gold Post Medal for All Time! 899 Posts

Total Time: 50 minutes

Yield: 8-10 servings

Ingredients:

• Shell filling:
• 1 (12 oz.) box Jumbo shells
• 4 cups ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 2 cups mozzeralla cheese, shredded
• 2 eggs
• 1/2 tsp basil
• 1/4 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• Sauce:
• 2 Tbsp oilve oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 (28 oz.) crushed tomatoes
• 2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper

Steps:

1. Preheat oven to 375 degrees F. Cook shells according to package directions.
2. In a large bowl, combine ricotta, mozzarella, Parmesan, eggs, salt, pepper, basil, and oregano.

 
3. Once shells are done, drain and lay out on wax paper.

 
4. Fill each shell with 1 1/2 Tbsp. cheese mixture.

 
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5. In a large skillet, heat oil over medium heat. Add onions and garlic, cook for 2 minutes.

 
6. Add tomatoes, sugar, salt, and pepper. Bring to a boil, then cover and reduce heat to simmer; stirring occasionally. Simmer for 10-15 minutes.
7. Put 1/2 cup sauce in bottom of casserole pan, spread out to evenly coat.

 
8. Place shells into pan, open side up.
   
   Note: I used a 10 x 15 inch pan, if you use a 9 x 13 inch you will need to layer the shells with pasta sauce in between.

 
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9. Pour remaining sauce over shells. Top with grated Parmesan cheese, if desired.

 

 
10. Cover with foil and bake for 35 minutes or until sauce is bubbly.

 

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Lewissan
Bronze Feedback Medal for All Time! 141 Feedbacks

April 9, 20130 found this helpful

Yum!

 

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