1 12 oz. box jumbo pasta shells
2 eggs beaten
1 32 oz. container of ricotta cheese
8 oz. grated parmesan cheese
1 tablespoon parsley
2 teas. salt
1 teas pepper
2 cups of mozzarella sauce
Boil noodles 8 to 10 minutes. Drain and let dry. Mix eggs, ricotta
cheese, parmesan cheese, parsley, salt and pepper together. When noodles
cool take a ziplock bag and cut the end. Fill bag full of cheese
mixture and squeeze into shells. Pour a little of the marino sauce in a
9x13 baking dish. When shells are full place on top of the sauce. Cover
all shells with sauce and mozzarella cheese. Cover and bake for 45 to 60
minutes until edges are bubbly and brown. Uncover for last 10 minutes
to let cheese brown..
Marino Sauce
2 tablespoon olive oil
3 garlic cloves
1 28 oz. can crushed tomatoes
1 can tomato puree
2 1/2 tablespoon oregano
2 1/2 tablespoon parsley
1/2 cup grated Romano Parmesan cheese
1 teas. onion powder
Heat oil in sauce pan over medium heat. Sauté garlic until tender. Stir
in tomatoes, tomato puree, oregano, parsley, Romano Parmesan cheese and
onion powder. Reduce heat to low and simmer for 40 minutes.. This can be
made ahead of time and frozen. That way you can pull it out when you
need it..
from http://kecialee1601.blogspot.com
from http://kecialee1601.blogspot.com
