Friday, September 23, 2011
Recipe From: Bridgette
8 to 10 servings
1 pkg. (12 oz.) Jumbo Shells, uncooked
4 cups Ricotta cheese
2 cups Shredded mozzarella cheese
1/2 cup Grated Parmesan cheese
1 Tablespoon chopped fresh parsley
1/2 teaspoon Salt
1/4 teaspoon ground Black pepper
1/8 teaspoon ground Nutmeg
1 Big jar (about 28-oz.) Spaghetti sauce
Heat oven to 375°F. Cook pasta according to package directions; drain. Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg. In 13 x 9 x 2-inch baking dish, spread 1/2 cup spaghetti sauce. Fill each cooked shell with about 1-1/2 level tablespoons cheese mixture; layer one-half filled shells in prepared dish. Spread one-half remaining sauce over shells; layer remaining filled shells over sauce. Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired. Cover with foil; bake 35 minutes or until hot and bubbly.
Make a Freezer Meal out of it:
Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Freeze up to 2 months. Remove plastic wrap and replace foil. Baked once thawed at 350 for about 40 minutes. Baked frozen at 350 for 2 hours or until hot and bubbly.