mix ricotta, eggs, mozzarella, parmesan, salt and pepper and fresh herbs as you like.
mix spaghetti sauce and tomatoes (undrained) in a bowl. spread a little in the bottom of a 9x13 pan.
stuff the cooked shells with a tablespoon or two of the cheese mixture. place in the prepared pan. spoon remaining tomato mixture on top of shells.
cover with aluminum foil and bake at 375 for 20 minutes. uncover and top with the extra cheese. bake for an addition 20 minutes or so until bubbly and golden brown.
Originally Submitted
9/5/2011
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