Friday, July 10, 2009

Italian Stuffed Baked Shells

Italian Stuffed Shells...

A traditional pasta dish normally served as a side dish in our Italian family with your turkey, ham, lamb or roast. In years past we would save making this fancy pasta just for a special holiday...not anymore... These can be made ahead of time and freeze well. Just thaw, heat and serve when you want them....I love to set a few aside in a container for lunch.....

2 lbs of jumbo shells cooked and drained.
Italian Sunday Sauce made or your favorite at least three quarts
3lbs Ricotta
5 eggs
1/2 cup grating cheese and 1/4 more for the end
1/4 cup chopped parsley
2 tablespoons of minced garlic
1 cup mozzarella shredded
In a bowl mix 3 lbs of Ricotta, 5 eggs, 1/2 cup grating cheese, 1/4 cup parsley, garlic and
1/2 cup mozzarella cheese.
Spread 2 cups of sauce in a 13x9 baking pan.

Using a tablespoon or more, fill each shell with cheese mixture. Arrange shells side by side. Do not stack.
Cover with more sauce, and rest of mozzarella, sprinkle with more parsley, grating cheese . Cover with foil, bake at 325 for 45 minutes. Garnish with fresh basil.
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