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jumbo pasta shells salt Ricotta cheese eggs Parmesan cheese Mozzarella cheese parsley jaritalian pasta sauce
Viewed: 51 - Published at: 8 years agoIngredients
- 0.5 (12 ounce) box jumbo pasta shells (about 18 shells)
- 1 teaspoon salt
- 1 (15 ounce) container ricotta cheese
- 2 large eggs
- 1 cup grated parmesan cheese
- 2 cups grated mozzarella cheese
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried) or 2 tablespoons mint (or 2 teaspoons dried)
- 1 (26 ounce) jaritalian pasta sauce
Method
- 1.
- Preheat oven to 350 degrees.
- Bring a large pot of water to boil over high heat.
- Add 1 teaspoon of salt and the pasta shells to the water.
- Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes.
- Meanwhile make the filling (step 2).
- When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
- 2.
- In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley or mint.
- Pour about 1 cup of pasta sauce into a 9x12 casserole dish.
- Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell.
- Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish.
- At this point, the dish can be made and refrigerated for up to 24 hours.
- 3.
- Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes.
- If using refrigerated shells, allow 40 minutes baking time.
