Monday, January 8, 2007

Stuffed Shells

Stuffed Shells
1 pound pasta shells
1 cup parmesean cheese
tomato sauce

2 pounds ricotta cheese
1 cup grated mozerella cheese
1/4 cup parsley
2 eggs beaten

Cream Sauce
1/4 cup butter
4 tablespoons flour
2 1/2 cups half and half - sometimes I substitute 1 cup milk (to be a little healthier)
6 tablespoons parmeasean cheese

- Boil the pasta shells 2 minutes less than cooking time. Drain and run cold water over them.
- Mix filing ingredients together
- Melt butter in sauce pan, whisk flour in. Add half and half and parm. cheese. Whisk on low heat until creamy.
- Fill Shells
- Line 13x9 pan with tomato sauce and cream sauce. Place filled shells in, top with more tomato and cream sauces.
- Bake at 350 for 20 minutes

Submitted by Erin


  1. I skip the parsley a lot, unless I happen to have some. Also, I take out the shells after they've been in the oven for about 15 minutes and sprinkle mozerella cheese over top so it will melt the last 5 minutes. ~Erin

  2. I made this a few weeks ago and added some spinach to the filling. Very yummy! I think the cream sauce definitely makes it taste a lot better!

    Chrissy :)

  3. these are SO STINKIN' GOOD!

    oh geez, yum.

    Good idea with the spinach!


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