Baked Stuffed Shells (conchiglie)
From fewls 12 years ago
- 60 minutes to make
- Serves 6
Shells are a quick way to combine all the good ingredients of lasagne without the long prep time. This was one of our favorite meals for meatless Fridays in the 50's and 60's but you can add meat by using a meatsauce. Read more The same stuffing may be used for cannelloni or manicotti. See less
Ingredients
- 1 box of Regular or Jumbo Shells, cook in boiling salted water for 8 minutes, drain and cool. shopping list
- 2 eggs shopping list
- 2 lbs container of ricotta cheese shopping list
- 3 cups shredded mozzarella cheese (not fresh) (Precious is a great brand) shopping list
- 1 ½ cups grated fresh parmesan cheese shopping list
- ½ cup fresh parsley (chopped) I use the same amount of dried parsley shopping list
- 1 T dried basil shopping list
- a pinch of nutmeg shopping list
- Salt and pepper to taste shopping list
- At least 3 cups of pasta sauce of choice shopping list
How to make it
- Preheat oven to 350º F.
- Beat eggs lightly.
- Stir in ricotta, 2 cups of the mozzarella, 1 cup of parmesan cheese, parsley, basil, nutmeg, salt and pepper.
- Mix well.
- Spoon about a Tablespoon of mixture into each shell (more for the jumbo’s).
- Spoon some sauce in the bottom of a 13X9 baking dish.
- Arrange shells in a single layer.
- Top with sauce, then mozzarella, then parmesan and bake for 30 minutes or until cheese is thoroughly melted and bubbly.
- The kitchen begins to smell really good when done.
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