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Stuffed Shells



From the kitchen of Stephanie Knewasser



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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.







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com