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Saturday, March 6, 2010

Cheese Stuffed Shells

submitted by: Kate M.

1/2 box large pasta shells
15 oz ricotta
1/2 jar pasta sauce
1 egg
2 c. mozzerella
3/4 c. parmesan
seasonings: basil, garlic, parsley
A few Tablespoons of of Pesto Sauce and Alfredo Sauce to drizzle on top

PREHEAT oven to 350 F.
COOK shells according to package directions: drain.
SPRAY bottom of baking dish with non-stick cooking spray. Spread some of the Marinara sauce in baking dish.
BEAT eggs in a large bowl. Stir in ricotta, part of mozzarella, part of parmesan and the herbs.
FILL each cooked shell with ricotta mixture. Arrange filled shells in baking dish. Top with remaining marinara sauce, mozzarella and parmesan, then drizzle with Alfredo and Pesto sauces.
BAKE covered with foil until bubbly, about 50 min. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

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