Stuffed Cheese Shells
Serving Size / Yield
- 4 C. tomato sauce
- 1 pkg. jumbo shells
- 2 lbs. whole ricotta
- 8 oz. fresh mozzarella, shredded
- 1 C. freshly grated parmesan cheese
- 2 Tbs. chopped fresh parsley
- 1 egg, lightly beaten
- black pepper
Bring 4 qts. water to a boil in a large pot. Add 2 Tbs. salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until pasta is about half-cooked. Drain the pasta and drop it into a large bowl of cold water. Mix together the ricotta, mozzarella, 1/2 C. Parmesan, parsley, egg and salt and pepper to taste.
Preheat oven to 350 degrees. Spoon a thin layer of the sauce into a baking dish. Drain the pasta shells well and pat dry. Stuff shells with cheese mixture and place them side by side in the dish. Spoon on the rest of the sauce. Sprinkle with remaining 1/2 C. cheese. Bake the shells 25-30 minutes until the shells are heated through.