stuffed shells

Name: Stuffed Shells
Prep time: 1 h
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: ## MEAT SAUCE SEE ROSE RAUHAUSER'S RECIPE BOX; ## RICOTTA; 1 - 2 lb. container whole milk or part skin; 2 cup(s) grated parmasaen cheese; 1 cup(s) chopped parsley (i use dried parsley flakes); 2 - extra large eggs; 2 - lb. bag of shredded mozerella cheese

67 Pinches 3 Photos

Rose Rauhauser

Bronx, New York to York, PA

Updated on Nov 2, 2013

Pasta with ricotta and meat sauce. Enjoy.

Rate

prep time 1 Hr

cook time 1 Hr

method Bake

yield 4 or more

Ingredients

MEAT SAUCE SEE ROSE RAUHAUSER'S RECIPE BOX
RICOTTA
1 - 2 lb. container whole milk or part skin
2 cups grated parmasaen cheese
1 cup chopped parsley (i use dried parsley flakes)
2 - extra large eggs
2 - lb. bag of shredded mozerella cheese

How To Make stuffed shells

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.

Step 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.
Step 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
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