1 pack big pasta shells for stuffing
2 tbsps. butter
1 clove garlic, crushed
½ cup onion, finely chopped
2 pcs. eggs, beaten
900 gms. ricotta cheese
½ cup Parmesan & Romano cheeses, mixed
1/3 cup parsley flakes
1/8 tsp. nutmeg
1 cup mozzarella cheese, shredded
1800 gms. Italian meat sauce
½ cup Parmesan & romano cheeses, mixed for topping
Preheat oven to 350ºF. Cook pasta shells according to package directions. Rinse with cold water; drain.
Melt butter, saute garlic and onion until soft. Mix together onion garlic, eggs, ricotta, Parmesan, Romano, parsley and nutmeg. Stir in mozzarella, stuff shells with filling.
Cover the bottoms of the baking dishes with meat sauce. Place shells on top of sauce and sprinkle with Parmesan and Romano. Bake, covered with foil, at 350ºF for 30 to 40 minutes or until hot and bubbly.
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