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Company is coming…what do I serve for dinner? This is usually the first question I ask myself when we invite guests to our home. One of my go-to dinners is Italian Stuffed Shells.
It is the type of recipe that can easily be doubled or tripled.
It can be made in advance of guests arriving so that I’m not cooking at the last minute.
If there are any leftovers, this dish freezes very well.
So far, everyone that I have served this to has loved it!
**I have included my recipe for tomato sauce. This recipe for stuffed shells can be made even easier by using a good jarred spaghetti sauce.**
When I was younger cook, I was a bit intimidated by this dish. I thought it was a complicated recipe and I was fearful that it wouldn’t turn out. I was pleasantly surprised at how easy this is to make.
For the homemade sauce, saute’ one tablespoon of olive oil…
…with one tablespoon of minced garlic, but do not allow garlic to brown as this will make for a bitter sauce.
1 box of Bertolli jumbo shells (approximately 25 shells)
1 15 ounce carton Ricotta Cheese
2 cups shredded mozzarella cheese * SEE below
1/2 cup grated Parmesan or Romano cheese
2 eggs, beaten
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1 tsp dried parsley flakes
1 TBS chopped fresh basil
*1 cup more of mozzarella for topping
Boil shells according to package directions.
While shells are boiling mix all of the above ingredients and cream together.
Pour 3/4 cup of your preferred tomato sauce in the bottom of a 13 x 9 baking dish. Fill each shell with approximately 1 TBS of cheese mixture (I prefer more). When your shells are filled and your pan is full, pour remainder of tomato sauce on top of shells. Sprinkle 1 cup of mozzarella on top of sauce.
Bake in a 350 degree oven approximately 20 minutes or until heated through.