It’s hard to believe that I’ve made it through Labor Day weekend without thinking of hamburgers or hotdogs. It helps my husband hates to cook (grilling included), so we’ve all been at the mercy of my menu planning. My friend Amera passed me a delicious recipe for Stuffed Shells, and better yet–it makes enough for 3 meals. Here goes:

Stuffed Shells

1 Box Jumbo Pasta Shells

Olive Oil

2 tsp. dried crushed red pepper

5 cups Organic Marinara Sauce (I like Roasted Garlic flavored)

2 (15 oz.) container Light Ricotta Cheese

1 1/3 cups grated Parmesan

3 Large Egg Yolks

3 tbsp. chopped parsley

3 tbsp. chopped basil (I prefer fresh)

Salt & Pepper to taste

1 cup shredded Mozzarella Cheese

Cook pasta shells in boiling water for about 5 minutes (will still be slightly firm). Drain shells. Preheat oven to 350 degrees.

Add pepper flakes to pasta sauce and heat. In a medium bowl, mix the ricotta cheese, Parmesan, egg yolks, basil, parsley, and salt/pepper. Spoon 1 1/4 cups of the pasta sauce in a prepared baking dish. Fill the cooked shells with the cheese mixture (about 2 tbsp. per shell). Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with Parmesan.

Bake about 25-30 minutes.

*This dish makes about 35 stuffed shells. I bought a disposable foil container and put 1/2 of the prepared recipe in the freezer.

September 1st, 2008 | Category: 10 Day Vegetarian Challenge | Subscribe to comments | Leave a comment | Trackback URL