Stuffed Shells
This is a handy ricotta filling that is useful in many pasta recipes. Smooth and mild, it works well in shells, as filling for manicotti, or even in a layered lasagna that showcases other flavors of meat or vegetables.
Ricotta Stuffed Shells
- 15 ot 20 large pasta shells, cooked and drained
Filling
- 2 cups of ricotta, whole or part skim
- 1/3 cup grated parmesan or parmesan-romano blend cheese
- 4 oz grated or crumbled motzarella
- pinch of salt and pepper
- 1 medium egg
- 1 tbsp chopped fresh or dried basil
Fold all the filling ingredients together. Put into a pastry bag, or a ziplock bag and then snip off the corner to have a hole 1/2 inch in diameter. Pipe filling into the cooked shells.
Spread 1/2 cup of your favorite tomato sauce in a baking dish. Arrange the filled shells in rows, top with another 1/2 cup of tomato sauce and another 4oz of crumbled motzarella. Bake at 350 for 20 minutes or until cheese begins to brown. Serve with additional meat or red sauce.
March 7th, 2009 | Category: pasta, vegetarian
| 
Print This Post
| 
Email This Post
| Subscribe to comments | Both comments and pings are currently closed