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Friday, March 25, 2011

Stuffed Shells

This is one of Allison's favorite meals.  She made it with friends for her birthday party this year.  If you don't mind the mess, it is an easy meal for kids to make.  I prefer the spinach version. This freezes well, cooked or uncooked.

Stuffed Shells

1 pkg (12 oz) jumbo shells, cooked according to package directions and cooled
4 c (2 lb) ricotta cheese
2 c (8 oz) shredded mozzarella cheese
3/4 c grated Parmesan cheese
2 eggs
1 tsp dried oregano
1/2 tsp basil
1/2 tsp salt
1/4 tsp pepper

(can add 2 c frozen, chopped spinach thawed and drained plus 1 tsp nutmeg to cheese mixture)

3 c marinara sauce (can use 28 oz jar of spaghetti sauce)

Heat oven to 375 degrees.  In a 13 x 9 inch pan pour 3/4 c marinara sauce.  Mix the cheeses, eggs and seasonings plus spinach and nutmeg if desired.  Fill each cooked shell with 2 Tbsp of cheese mixture.  Put each shell in the pan.  Pour marina sauce on top.  Top with additional shredded parmesan or mozzarella cheese.  Cook for 35 minutes.  Makes 8-10 servings.

*If freezing this cover with foil and bake frozen at 350 degrees for 2 hours.  If refrigerated, cook covered with foil 40-50 minutes.