Stuffed Shells

I’ve had my recipe box since I was a teenager.  (Wow, is that a long time.)  They’ve yellowed with age & I want to pass them on to the next generation. I’ve been rewriting all of the cards one at a time & finding meals that I’d completely forgotten about.

This is just one of them.

Stuffed Shells

Stuffed Shells

I boiled the shells until tender, rinsed them & set them aside.  That way they’re ready & cool enough to handle.  While that was cooking, I started my spaghetti sauce.

Stuffed Shells      Stuffed Shells

The ingredients:

I use about 4 cups of Ricotta & 2 cups of Mozzarella cheese.  I don’t like the taste of Parmesan Cheese, so I only use about 1/3 of a cup.  (Most people use up to a cup.)  For this much, 3 eggs moisten the filling very well.  As far as spices, I don’t measure, I just add what I like.

Stuffed Shells       Stuffed Shells

Mix the filling well.  I mix the filling until the yellow from the egg yolks mixes through, and it’s a light yellow.  Once it’s mixed, I put a layer of sauce on the bottom of a 9″ x 13″ pan.

Stuffed Shells       Stuffed Shells

I added about a heaping tablespoon to each cooled shell.

Stuffed Shells       Stuffed Shells

Once they’re filled, I placed them on to the sauce.

Stuffed Shells       Stuffed Shells

When all the shells were on the sauce, I covered them with more sauce.  Then cover the pan with aluminum foil & bake 375 degrees for 30 minutes.

Stuffed Shells

After the 30 minutes, remove the foil & add some additional Mozzarella cheese to the tops of the shells.

Place uncovered pan back into the oven for about 15 minutes, until the cheese has melted & the sauce is bubbling.  They’re done & ready to serve.

Stuffed Shells

Dinner’s Ready!

Stuffed Shells

Happy Creating everyone!