Recipe: Mueller's Cheese-Stuffed Shells (2001)

MUELLER'S CHEESE-STUFFED SHELLS (2001)

2 eggs, beaten
2 containers (15 oz each) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1 cup grated Parmesan cheese, divided
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1 teaspoon salt
1/8 teaspoon pepper
12 ounces Mueller's Jumbo Shells, cooked 11 minutes and drained
3 cups prepared spaghetti sauce

1. In medium bowl beat eggs lightly. Stir in ricotta, mozzarella, 3/4 cup Parmesan, parsley, salt and pepper.

2. Spoon about 2 tablespoons cheese mixture into each shell. Arrange in 13 x 9-inch baking dish; top with spaghetti sauce. Sprinkle with remaining Parmesan.

3. Bake in 350 F oven 30 minutes or until heated through.

ADDITIONAL INFO:
TO FREEZE STUFFED SHELLS: Prepare as directed in step 1. In step 2, arrange shells in baking dish (DO NOT TOP WITH SAUCE) Cover and freeze up to 1 month.
TO BAKE: Top with sauce and sprinkle with cheese. Bake 40 to 45 minutes or until heated through.

Or place shells in single layer on waxed paper covered cookie sheet. Cover and freeze. Place shells in freezer bag. Keep frozen up to 1 month.

TO BAKE: Remove desired number of shells. Place in baking dish and top with sauce. Bake 40 to 45 minutes or until heated through.

Or place shells in single layer on waxed paper covered cookie sheet. Cover and freeze. Place shells in freezer bag. Keep frozen up to 1 month.

TO BAKE: Remove desired number of shells. Place in baking dish and top with sauce. Bake 40 to 45 minutes or until heated through.

Makes 8 Servings
Source: Best Foods - as archived in 2001 at Archive.org WayBack Machine