Stuffed Shells I
A classic Italian-American dish with large pasta shells generously filled with a blend of cheeses, often ricotta, mozzarella, and Parmesan, baked in a savory tomato sauce.
Ingredients
- 1 (16 ounce) package jumbo pasta shells
- 4 cups large curd cottage cheese 12 ounces mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese 2 eggs, lightly beaten
- 1 pinch garlic powder
- 1 teaspoon dried oregano 1 teaspoon dried parsley
- 1 (26 ounce) jar spaghetti sauce 1/4 cup grated Parmesan cheese
Description
- Cook shells according to package directions. Place in cold water to stop cooking. Drain.
- 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 mixture into the shells.
- 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.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
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