Stuffed Shells - An Italian delight!

Stuffed Shells are a favorite of ours as well as a favorite of others. The trick to them is getting the ricotta right and getting enough into the shell.

We use the largest shell we can find as those hold the ricotta best.

When planning a meal, shells need to have an additional side as you would end up eating them all by yourself. In addition, don't forget your favorite grated cheese to finish the taste.

• 1 Lb Large shell macaroni
• 2 lb ricotta cheese (whole milk of part skim)
• 3 eggs
• Parsley (2 tablespoons)
• Salt
• Pepper

Drain into a colander and let set.

In a meduim size bowl, combine ricotta cheese, eggs, salt, pepper and parsley mixing well.

In a 9 x 13 baking dish, cover bottom with tomato sauce (see tomato sauce Louise's way).

Take each shell from collander and with a large spoon fill the shell with the ricotta mixture and place onto the baking dish.

Once a single layer has been completed add tomato sauce to the filled shells in the baking dish.

Continue this process until all shells have been filled.

Preheat oven to 350 degrees.

Place dish in oven and bake for 20 minutes.

Top casserole with mozzarella cheese and continue to bake for and additional 10 - 20 minutes watching for the sauce to bubble.

Remove and let stand.

Tip

These are excellent for a buffet and can be made days ahead and frozen. Remove from freezer, thaw and bake until warm throughout.

Italian food takes on a whole new look when set in the environment you want. Click on the link below and search for "presentation." Our reference library will show you some great books on food presentation.

Take your Stuffed Shells to new heights in presentation.