Tuesday, 12 April 2016

Jumbo Stuffed Shells

One time when we were visiting my parents in Florida, Mom served an Italian dish that quickly became a favorite.

It comprised of large pasta shells, stuffed with a mixture of cheeses, baked with a marinara or spaghetti sauce.

Served with a salad, some garlic bread, it was a great meal. No meat for the meat and potato lover, but still tasty and filling. I suppose it could also be served as an appetizer, a forerunner to a heavier meat and vegetable meal.

Here’s the recipe my Mom gave me.

2 eggs, beaten
2 containers Ricotta cheese
2 cups shredded Mozzarella cheese
1 cup Parmesan cheese, divided
½ cup chopped parsley
1 tsp salt, 1/8 tsp pepper
12 oz. jumbo shells, cooked, drained
3 cups prepared spaghetti sauce

In medium bowl stir together eggs, Ricotta cheese, Mozzarella cheese, ¾ cup Parmesan cheese, parsley, salt and pepper.

Spoon about 2 TB. Into each shell. Arrange in a single layer in a 9x13 inch baking dish.

Spoon spaghetti sauce over shells. Sprinkle with remaining Parmesan cheese. Bake in a 350 degree oven for 30 minutes or until heated through.


betty said...

They look yummy and relatively easy to make! I think I'll plan to make them soon!


Random Musings said...

This sounds lovely and so quick and easy too, ideal meal for mid-week when you can't be bothered to go all out after work!