Italian Stuffed Shells

[trulyblezzed]

Warning: This is NOT a low-calorie, low-carb, low-fat recipe! LOL

1 pkg of jumbo pasta shells
1 can of tomato sauce (Ragu meat sauce is the best)
1 32 oz of ricotta cheese
3 cups shredded mozzarella
1 cup parmesan cheese
1 egg
parsley flakes (optional)
salt & pepper for taste

1. Start out by boiling your water and throwing in the jumbo shells

2. While they are cooking, take a large bowl and throw in your ricotta, TWO cups of mozzarella and 3/4 cup of parmesan. Mix it all up and then add the egg, about 1/4 cup parsley flakes (optional) and dash of salt and pepper. Mix thoroughly.

3. When the pasta is ALDENTE, not too soft or else they will fall apart, drain the water and rinse them in cold water until warm to the touch. Make sure you rinse them so you don't burn yourself.

4. Take a pan (about 9 x 12) and put a thin layer of sauce on the bottom. One by one, add the cheese filling to the shells. You can't do it with your hands and don't worry- it doesn't have to look pretty! Take off any excess cheese that is on top of the shell. Place them in the pan in rows and you may stack them if you run out of room.

5. Once all shells are filled, pour the rest of the sauce on top and sprinkle with the remaining parm cheese and mozzarella. COVER with tin foil and bake at 350 degrees for about 35 minutes.

6. Take out of the oven, uncover and let sit for 10 minutes before serving.

Makes about 6 servings and it's awesome for left overs If you're going to reheat, try to use the oven instead of the microwave!

It's an awesome Italian dish and has been in my family for years

 

[rizen1]

Forget the warning, all I heard was cheese. lol

I love italian food, the first dish I made was Chicken Alfredo with Fettuccini.

Thanks for sharing, I'll let you know how they come out.

 

[mounty]

oh yummy that sounds so good anything with pasta and cheese is always thumbs up with me ,i will try it

God Bless

 

[rizen1]

4. Take a pan (about 9 x 12) and put a thin layer of sauce on the bottom. One by one, add the cheese filling to the shells. You can't do it with your hands and don't worry- it doesn't have to look pretty! Take off any excess cheese that is on top of the shell. Place them in the pan in rows and you may stack them if you run out of room.

I have a tip, you can put the cheese filling in a bag
( zip lock, come in differnt sizes. ) snip the corner off,
not to big not to small creating an opening .

When you're filling the shells you have control on how much to add.