Friday, 19 October 2012
Stuffed Shells III(italian)
Ingredients
Original recipe makes 1 9x13-inch dish
- 1 (12 ounce) package jumbo pasta shells
- 2 eggs, beaten
- 1 (32 ounce) container ricotta cheese
- 1 pound shredded mozzarella cheese, divided
- 8 ounces grated Parmesan cheese, divided
- 1 tablespoon dried parsley
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 (28 ounce) jar pasta sauce
- 8 ounces sliced fresh mushrooms
Directions
1. Preheat range to 350 levels F (175 levels C).
2. Bring a huge pot of gently salted water to a steam. Add rice and cook for 8 to 10 moments or until al dente; strain.
3. In a huge dish, mix egg, ricotta, 50 percent the mozzarella, 50 percent the Parmesan, parsley, spice up and salt until well combined. Stuff prepared seashells with ricotta combination and place in a 9x13 inch cooking dish.
4. In a medium dish, mix together rice marinade, weeds and arranged mozzarella and Parmesan. Add over loaded seashells.
5. Bake in preheated range 45 to 60 moments, until sides are fizzy and seashells are a little bit set.
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