Stuffed Shells

Rose Rauhauser

By
@NewYorkWoman

Pasta with ricotta and meat sauce. Enjoy.


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Rating:

Comments:

Serves:

4 or more

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

MEAT SAUCE SEE ROSE RAUHAUSER'S RECIPE BOX

RICOTTA

1
2 lb. container whole milk or part skin
2 c
grated parmasaen cheese
1 c
chopped parsley (i use dried parsley flakes)
2
extra large eggs
2
lb. bag of shredded mozerella cheese

Directions Step-By-Step

1
Make the meat sauce or any pasta sauce you like with or without meat or a nice blush sauce. I make mine ahead and freeze it until I want to make the shells.
2
Boil water, add salt and use 1 lb. of jumbo pasta shells. Make al dente due to the fact they will be baking in the oven for 1 hour. After the shells are done, put them in cold water and begin the stuffing.
3
Once stuffed, spread small amount on the bottom of the pan, place stuffed shells on top and after the pan is full, put the sauce on top of the shells and then grated cheese. Bake at 325 for 1 hour, I cover mine and then the last 15 minutes uncover. If you like melted mozzarella on your put the extra cheese on the last 15 minutes and let melt. Serve

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Healthy, Heirloom