My mother, Helen, was a cook. She had the knack for creating the most wonderful tasting food, and our family gathered around her table every evening to partake in the dishes she lovingly made for us. Thanks, mom; this blog is a tribute to you.
Three Cheese Stuffed Shells
Bruce's Recipe
Ingredients:
20 uncooked jumbo pasta shells
15 ounce container ricotta cheese
1 teaspoon Italian seasoning
8 ounces (2 cups) grated mozzarella cheese
1/2 cup grated Parmesan cheese
12 basil leaves chop really fine
1 egg
1-26 ounce jar spaghetti sauce (I like to use Prego)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Directions:
Preheat oven to 350 degrees.
Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
In a large bowl, combine the ricotta, Parmesan, 1½ cups of the mozzarella, the egg, salt, pepper, basil, and Italian seasoning.
Spread 3/4 of the spaghetti sauce on the bottom of a 13×9 inch baking dish.
Spoon the cheese mixture into the pasta shells and place in the baking dish open side up.
Pour remaining spaghetti sauce over shells, cover and bake at 350 degrees for 30 minutes.
After 30 minutes, take out the shells and sprinkle mozzarella cheese over them. Bake for another 5–10 minutes uncovered, until the cheese is golden brown.
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