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.