Monday, August 25, 2008


~ Ronzoni package

12 oz. pkg. jumbo shells
32 oz. ricotta cheese
8 oz. mozzarella, shredded
1/2 c. parmesan
2 eggs
1 T. chopped parsley
1/2 t. salt
1/4 t. pepper
1/8 t. nutmeg
32 oz spaghetti sauce

Preheat oven to 350 degrees. Prepare pasta as directed on package, cooking 9 minutes; drain. Rinse with cold water and drain. Meanwhile, mix together cheeses, eggs, parsley, salt, pepper and nutmeg. Fill cooked shells with cheese mixture. Cover bottom of 9x13 pan with some of the sauce. Arrange filled shells in single layer in pan. Pour remaining sauce over shells and bake for 30 minutes, or until hot.

1 comment:

The Boggs Family said...

I really liked this! I think next time I will coat the pasta in a little olive oil since it got a little dry without it, but it was delicious! I really loved the taste of the sauce. Yummy!