My kids love these cheese filled jumbo shells. It's another easy to put together dinner that can be made complete with a side salad and garlic bread. The recipe is from the box of American Beauty Jumbo Shells. Having it printed on the box makes it easy to shop for the ingredients at the store. You can use commercial spaghetti sauce to make it easy or try this link for my favorite sauce if you have more time.
JUMBO SHELLS & CHEESE
1 pkg (12 oz.) jumbo shells
4 c. (2 lb. container) ricotta cheese
2 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
2 eggs, beaten
1 T. chopped fresh parsley
3/4 t. dried oregano
1/2 t. salt
1/4 t. black pepper
3 c. (28 oz. jar) spaghetti sauce
- Heat oven to 375 degrees.
- Cook pasta according to package directions; drain.
- In a large bowl, stir together cheese, eggs, parsley, oregano, salt, and pepper.
- Spread 1/2 cup spaghetti sauce in a 9 x 13 pan.
- Fill each cooked shell with about 2 tablespoons cheese mixture. Layer in baking dish.
- Pour remaining sauce over shells.
- Sprinkle with additional Parmesan.
- Cover with foil and bake 35 minutes until bubbly.
- YIELD: 8 - 10 servings. You can successfully cut this recipe in half or make the whole thing and freeze half for another dinner.
1 comment:
The inspiration:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.” Pierre Androuet.
The challenge:
GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: www.tastingtoeternity.com.
This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
A unique and amusing Christmas present for all food lovers
Enjoy
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