Esta es una exhibición prevé de cómo se va ver la receta de 'Cheese Filled Jumbo Shells' imprimido.

Receta Cheese Filled Jumbo Shells
by CookEatShare Cookbook

Cheese Filled Jumbo Shells
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 1 (12 ounce) box San Giorgio Jumbo Shells, uncooked
  • 4 c. (2 lbs.) Ricotta cheese
  • 2 c. (8 ounce) shredded Mozzarella cheese
  • 3/4 c. grated Parmesan cheese
  • 3 large eggs
  • 1 T minced fresh parsley
  • 3/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 1/2 c. (32 ounce) jar spaghetti sauce

Direcciones

  1. Cook Jumbo Shells according to package directions; drain. (Cool in a single layer on wax paper or possibly aluminum foil to keep shells from stocking together.) Put together cheeses, large eggs, parsley, oregano, salt and pepper. Fill each shell with about 2 tbsp cheese mix.Spread a thin layer of sauce on bottom of 13 x 9 inch baking pan. Place shells, open side down, in a single layer in the pan; cover with remaining sauce. Sprinkle with additional Parmesan cheese, if you like. Cover with aluminum foil; bake at 350 degrees about 35 min or possibly till hot and bubbly. Fills about 36 shells. 10 to 12 servings. I use browned chuck in my sauce.