This recipe is a take off of one I found in a cookbook of my mother’s many years ago. It is a great meatless meal, fairly frugal and can be made with low-fat cheese. This recipe makes 40 shells because I freeze half of them for later.
40 Jumbo Pasta Shells (usually this is one box)
32 oz. Ricotta Cheese
16 oz. (4 cups) Shredded Low-Fat Mozzarella Cheese
1/2 c. Grated Parmesan Cheese
1 tsp. Oregano
1/2 tsp. Pepper
Salt if desired
28 oz. Jar Spaghetti Sauce or Homemade Spaghetti Sauce
Cook shells until “al dente”. You don’t want them mushy or they will not hold the cheese filling!
Drain & cool the shells. Combine cheeses, eggs and spices. Put about 2 Tbsp. of filling into each shell. I put the filling in a Ziploc bag and snip a tiny corner off for easier filling.**
Heat oven to 350 degrees and spread spaghetti sauce on the bottom of a baking dish. Put in shells with filling and then pour the rest of the spaghetti sauce over top of the shells. Heat for about 15 minutes in the oven or until bubbly. Serve these with a nice green salad and some crusty bread if you desire. Yum!
**If you want to freeze these for later, just put the filled shells in a rigid freezer container and make sure you have spaghetti sauce on hand for cooking day. Then thaw the shells and assemble as I mentioned above, heating for 30 minutes in a 350 degree oven. You can certainly double or triple this recipe.