Friday, February 5, 2010

Four Cheese Stuffed Shells

I love Italian food.

Four Cheese Stuffed Shells:
12 jumbo pasta shells
1 (15oz) container ricotta cheese
1 cup shredded provolone cheese
¼ cup grated parmesan cheese
¼ cup chopped fresh parsley
1 large egg
1 tsp dried basil
¼ tsp minced dried garlic, Salt & pepper
2 cups spaghetti sauce
½ cup mozzarella

Cook pasta shells according to package directions, cooking for only 10-12 minutes. Drain pasta. Rinse with cool water; drain again. Set aside. Preheat oven to 350 degrees.

Combine ricotta, provolone, grated parmesan, parsley, egg, basil, & garlic in medium bowl. Stir until well mixed. Season to taste with salt & pepper.

Spread ½ cup tomato sauce evenly on bottom of 8 inch square metal baking pan. Fill shells with ricotta mixture; place in prepared baking pan. Spread remaining sauce over shells. Cover tightly with aluminum foil.

Bake, covered, for about 30 minutes. Uncover and bake until sauce becomes bubbly, about 15-20 minutes.

Remove from oven and sprinkle with mozzarella cheese. Return to oven until cheese is melted, 1-2 minutes. Serve immediately. Print Friendly and PDF Pin It

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