Sunday, January 8, 2012

Stuffed Shells

One large container of Ricotta (we use part skim)
2 bags shredded mozzarella cheese
2 eggs
salt and pepper
garlic powder
herbs- oregano, red pepper flakes, marjoram, basil, parsley, or 1 packet italian seasoning
1 package jumbo shells
2 large jars of tomato sauce (See our recipe for some easy sauce!)
spinach (optional)
half cup grated parmesan cheese

Preheat oven to 350.

Boil the shells, drain, and separate. Allow to cool.

Pour 1 bag of shredded mozzarella in a large bowl. Add in the ricotta and parmesan and two eggs, all the herbs, salt, and pepper. Mix well.

Pour a layer of tomato sauce into the baking dish. Stuff the shells and place them in the sauce in the dish. Use the second bag of mozzarella to top the shells, and spoon additional sauce over the top.

Cover trays with tinfoil. Bake for 30 minutes.

A note: this recipe will yield two very large trays of shells, enough to feed a small army. This is great if you are having a party, or, make some and freeze one of the trays for later!!

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