What is the reciept for Stuffed pasta shells?

Stuffed Shells



INGREDIENTS:

2 dozen large pasta shells

2 teaspoons salt

24 ounces part skim ricotta cheese

1/4 cup fine dry bread crumbs, Italian seasoned

1/2 cup grated Parmesan cheese, divided

2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley flakes

1 egg, slightly beaten

1 medium onion, halved and sliced

2 cloves garlic, crushed

1 can (15 ounces) diced tomatoes, undrained

3 cans (8 ounces each) tomato sauce

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1 1/2 to 2 cups shredded Mozzarella cheese

PREPARATION:

Cook shells in boiling salted water, following package directions. Drain in a colander and rinse with cool water. Set aside. In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, parsley, and egg; mix until well blended. In a large skillet, heat oil over medium heat; add onion and sauté until golden in color.

What is the reciept for Stuffed pasta shells?
Stuffed Shells

Submitted by:karen marshall

Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.



Ingredients:

1 (16 ounce) box jumbo shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, slightly beaten

a dash garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (20 ounce) jar tomato sauce

1/4 cup grated Parmesan cheese



Directions:

1. Cook shells according to package directions. Dump in cold water to stop cooking. Drain.

2. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff into the shells.

3. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese. Pour 1/3 of spaghetti sauce in bottom of lasagna pan and spread to cover pan.

4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly.

Let stand 10 minutes before serving.
Reply:Ricotta, spinach and bacon! Make a bechamel sauce with nutmeg and it will be perfect.
Reply:same as lasagna but with big shells
Reply:I mix ricotta cheese, oregeno, a little cottage cheese, and chives. Then stuff the shells with the mixture. Put in a baking dish and the cover with your favorite red sauce and mozzarella. Bake at 425-450 until the mozzarella is light brown. You can put meat in your sauce if you choose, it is great with a sweet italian sausage!!
Reply:in a bowl combine ricotta and grated romano cheese (this is a matter of taste, if you prefer, use grated parmesan cheese). in a pot of boiling water, cook half the shells you are going to use, al dente. drain and plunge into cold water. dry (don't be obsessive). i use a cake decorating bag with the biggest opening, fill it with cheese mixture, then pipe the filling into each shell. you can use a teaspoon. as you're filling the shells, cook the second batch of shells.

in your baking dish, lay a bed 1/2" of tomato sauce. place your shells opening up in the bed. cover baking dish with foil. bake 350F 1/2 hour. take off foil. sprinkle grated mozzarella over shells. spoon sauce lightly over shells. place back in oven 10-15 minutes. serve hot