From the kitchen of Stephanie Knewasser.
I combined a few recipes to come up with this.
Cook 1 box shells.
2 lb whole ricotta (4c)
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
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.
|"Anyone who thinks the art of conversation is
dead ought to tell a child to go to bed."
Whisk the filling
Fill the cooked shells.
Place on a cookie
sheet lined with wax