Description
Delicious cheese-stuffed shells will fill your child-like craving for pasta and cheese!
Ingredients
- 1 box (12 Oz. Size) Jumbo Shells
- 15 ounces, weight Ricotta Cheese
- 1 cup Parmesan Cheese, Shredded Or Grated
- 2 whole Eggs
- Olive Oil, For Drizzling Over Cooked Pasta
- 24 ounces, fluid Tomato Pasta Sauce, Prepared Or Homemade
- Salt And Pepper
Preparation
Preheat oven to 350 F. In a pot of salted water, cook the shells according to package instructions for al dente. Do not over cook them. You need the shells to be a little firm so they will be easier to handle while stuffing.
While the shells are cooking, prepare the cheese mixture. In a large bowl mix both cheeses and the eggs. Season with salt and pepper.
When the shells have finished cooking, place them on a plate to cool. I like to drizzle them with olive oil to keep them from drying out.
Pour a little tomato sauce into the bottom of a 9×13-inch baking pan. Begin to stuff your shells. There is no special way to stuff them, I don’t measure the cheese, I just stuff them! As you finish each shell, place in the baking pan cheese side up.
When all the shells are stuffed, cover with remaining sauce and top with extra cheese if you’d like. I always do! Bake at 350 F for approximately 20 minutes.
