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Stuffed Shells
Ingredients:
1 (12 oz.) pkg. jumbo shells
1 (15 oz.) carton ricotta cheese
1/2 lb. shredded mozzarella cheese
1 c . grated Parmesan cheese, divided
2 Tbs. parsley
1 1/4 tsp. salt
1/4 tsp. garlic powder
1 (32 oz.) jar your favorite marinara sauce
1 (12 oz.) pkg. jumbo shells
1 (15 oz.) carton ricotta cheese
1/2 lb. shredded mozzarella cheese
1 c . grated Parmesan cheese, divided
2 Tbs. parsley
1 1/4 tsp. salt
1/4 tsp. garlic powder
1 (32 oz.) jar your favorite marinara sauce
Directions:
Preheat oven to 375. Cook pasta shells in boiling water for 8 minutes. Drain and rinse; set aside. In large bowl combine ricotta, mozzarella, 3/4 c. Parmesan, eggs, parsley, salt to taste and garlic powder. Stuff mixture into pasta shells. Place shells, cheese side up, in 12x8x2" baking pan. Cover with marinara sauce. Sprinkle with remaining 1/4 c. Parmesan cheese. Bake, uncovered, until hot and bubbly, about 25 minutes.
Makes 6-8 Servings
Preheat oven to 375. Cook pasta shells in boiling water for 8 minutes. Drain and rinse; set aside. In large bowl combine ricotta, mozzarella, 3/4 c. Parmesan, eggs, parsley, salt to taste and garlic powder. Stuff mixture into pasta shells. Place shells, cheese side up, in 12x8x2" baking pan. Cover with marinara sauce. Sprinkle with remaining 1/4 c. Parmesan cheese. Bake, uncovered, until hot and bubbly, about 25 minutes.
Makes 6-8 Servings
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