One of my all-time favorite meals is pasta. It’s cheap, easy and there are so many variations. What I really love about stuffed shells is that they’re rather classy.
1 15 oz container of ricotta cheese 2 cups grated mozzarella cheese
1/2 cup grated parmesan cheese basil leaves
1/2 teaspoon salt 1/4 teaspoon black pepper
1 egg 1 box jumbo shells
1 26 oz jar pasta sauce aluminum foil
13X9 baking dish
1. Preheat oven to 350 degrees.-- Cook shells according to package directions for al dente. Drain and rinse with cold water.
2. Chop basil leaves, chiffonade style.
3. In a large bowl, combine the ricotta cheese, parmesan cheese, 1 1/2 cups of the mozzarella cheese, basil, egg, salt and pepper.
4.Spread 1/2 to 3/4 of the pasta sauce on the bottom of the baking dish.
5.Spoon the cheese mixture into the shells and place shells in baking dish. Pour remaining pasta sauce over shells and sprinkle remaining mozzarella cheese.
6.Cover with foil and bake for 30 minutes. Uncover and bake for additional 10 minutes.