From the kitchen of Stephanie Knewasser.
I combined a few recipes to come up with
this.
I combined a few recipes to come up with
this.
Cook 1 box shells.
Combine:
2 lb whole ricotta (4c)
3 eggs
3/4 tsp salt
1/4 tsp pepper
2 Tbsp parsley
1/3 c romano
2-3 tsp sugar
1/2 clove garlic, minced
1 3/4 c mozzarella, shredded
Lightly coat bottom of a 15x10 pan
with pasta sauce.
Spoon about 2 Tbsp of filling
into each shell.
Spoon sauce over top of shells
(about 2 1/2 cups).
Sprinkle with romano cheese.
Bake, covered, @ 350, 1 hour
Can assemble up to 24 hr ahead.
Combine:
2 lb whole ricotta (4c)
3 eggs
3/4 tsp salt
1/4 tsp pepper
2 Tbsp parsley
1/3 c romano
2-3 tsp sugar
1/2 clove garlic, minced
1 3/4 c mozzarella, shredded
Lightly coat bottom of a 15x10 pan
with pasta sauce.
Spoon about 2 Tbsp of filling
into each shell.
Spoon sauce over top of shells
(about 2 1/2 cups).
Sprinkle with romano cheese.
Bake, covered, @ 350, 1 hour
Can assemble up to 24 hr ahead.
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