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CREAMETTE'S STUFFED SHELLS
1 (12 oz pkg) jumbo pasta shells, uncooked FOR THE SAUCE: 2 tablespoons vegetable oil 1/2 cup chopped onions 1 clove garlic, minced 3 cups tomato juice 1 6 oz can tomato paste 2 tablespoons chili sauce 1 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon black pepper FOR THE FILLING: 1 (16 oz.) container ricotta cheese 2 whole eggs, beaten 2 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese 1 teaspoon dried parsley flakes 1 teaspoon seasoned salt
Prepare jumbo shells according to package directions; drain.
FOR SAUCE: In medium saucepan, heat oil. Add onion and garlic; cook until tender.
Stir in tomato juice, tomato paste, chili sauce, salt, sugar and pepper. Simmer 10 minutes.
FOR FILLING: In medium bowl, blend ricotta and eggs. Stir in mozzarella, Parmesan, parsley flakes, seasoned salt, and pepper.
TO ASSEMBLE: Pour one-half the sauce into a 13x9-inch baking dish.
Fill shells evenly with ricotta mixture and place in baking dish. Top with remaining sauce. Sprinkle evenly with mozzarella. Cover.
Bake in a 350 oven until hot, about 30 minutes. Refrigerate leftovers.
Servings: 8-10 Source: Creamette Box, 1998
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