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October 1998 Issue
A Weekend Birthday Dinner Party
by Royce Smith
Table of Contents | Single-page view

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Stuffed Shells

  • 1 (32 ounce jar of your favorite) spaghetti sauce
  • 1 (16 ounce package) jumbo shell macaroni¬†(approximately 40)
  • 4 cups ricotta or cottage cheese
  • 1 (8 ounce package) mozzarella cheese, shredded
  • 2 eggs
  • 1/3 cup dried bread crumbs
  • 1/4 cup chopped parsley
  • 1 tsp. salt
  • 1/4 tsp pepper
  • 1/4 tsp. paprika
  • 1/4 tsp. Italian seasoning
  • 1/4 tsp. ground basil
  • 1/4 tsp. oregano
  • 1/2 cup grated parmesan cheese
Heat spaghetti sauce and set aside.

Prepare shells as label directs; drain well in colander. Preheat oven to 350 degrees. In a large bowl, combine ricotta and next ten ingredients. Stuff a rounded tablespoonful of cheese mixture into each shell.

Spoon 3/4 cup sauce into each of two 9 X 13" baking dishes. Place shells, seam side down, over sauce in one layer. Spoon over remaining sauce; sprinkle with parmesan cheese. Bake for 30 minutes.

  • Yields: 10 servings
  • Preparation time: 2 1/2 hours
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