Stuffed Shells

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  •      
  • On a recent cold rainy night decided we needed a comfort meal and had a hankering for stuffed shells something I have never made in my 34 years of marriage !!  Crazy!! Anyhow made them up and they were fabulous --used the extra cheese stuffing on top of leftover baguette and baked it the last 10 minutes with the shells until it was golden brown.  Used my Pampered Chef easy accent decorator to stuff the shells very easily - Enjoy


    • 8 ounces  jumbo pasta shells
  • 1 1⁄43/4 cup  mozzarella cheese, shredded (Reserve 1/4 cup)
  • 1 1/2 cup  parmesan cheese, grated
  • 2 1 cup  ricotta cheese
  • 4 1 large  eggs, lightly beaten
  • 1 1/2 teaspoon  black pepper
  • 1 1/2 teaspoon  garlic powder
  • 1 2 teaspoons  dried parsley
  • 8 12 ounces spaghetti sauce (jarred or homemade)
  • fresh basil, chopped, for garnish
  • In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
  • Drain and cool immediately with cold water.
  • Drain and place open side down on paper towels.
  • In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
  • Reserve the 1/4 cup of Mozzarella.
  • Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
  • Preheat oven to 375 degrees Fahrenheit.
  • Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
  • Pour the rest of sauce over the stuffed shells.
  • Loosely cover with foil and bake for 40 minutes.
  • During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
  • Bake 5 more minutes.
  • Garnish with fresh chopped basil.

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