Friday, April 23, 2010

Barilla Jumbo Stuffed Shells

I had a hankering for some stuffed shells. This is one of my favorite things, because they always seem so fancy, but they are really pretty easy to make. (Sorry mine look a little hammered, I didn't get a picture until I was eating the left-overs. :) I just used the package directions. (I sometimes like to slip in some frozen chopped spinach- just because it is the only way I can handle it and I know it's good for me. :) This also makes a good meal if you are taking one to a neighbor or friend, and it's fairly affordable-- meatless. :)

Barilla Jumbo Stuffed Shells
1/2 pkg. jumbo shells
26 oz. baking sauce
1 egg, beaten
1/2 of 15 oz. container ricotta cheese (I don't always have ricotta, and I've found that cottage cheese is a fine substitute.)
2 cups (8 oz.) mozzarella cheese
3/4 cup (3 oz.) Parmesan cheese
2 Tbsp. fresh parsley, chopped

In large bowl, beat egg, add 1 3/4 cup mozzarella, 1/2 cup Parmesan and parsley. Cook and drain shells. Spread 3/4 of sauce on bottom of lasagna pan. Fill shells with cheese mixture. Arrange in baking dish and pour rest of sauce over shells. Top with remaining mozzarella and Parmesan. cover with foil and bake at 350 for 45 minutes.
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jess and seth said...

What a good idea . . . Seth would probably like to branch out from my typical spaghetti recipe, which as you know, I have made since you were in elementary school. He can only have it so many times year, yet I get a pasta craving about weekly!

Mary said...

This is a lovely recipe. I'm relatively new to your blog and don't comment often. I just wanted you to know how much I enjoy the food and recipes you feature here. I always enjoy my visits and you keep me coming back. I hope you have a great day. Blessings...Mary