From the kitchen of Stephanie Knewasser
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 15×10 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.
NOTES
- To freeze: Line stuffed shells on a silicone/ wax paper lined sheet. Freeze until set. Toss in a freezer baggie. When ready to use, no need to thaw, but it may take longer to bake.
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