CHEESE FILLED JUMBO SHELLS

CHEESE FILLED JUMBO SHELLS image

Categories Cheese Pasta Bake Casserole/Gratin

Yield 10-12 servings

Number Of Ingredients 23

Ingredients

1 (12 ounce) package jumbo pasta shells
4 cups ricotta cheese
2 cups mozzarella cheese, shredded
3/4 cup parmesan cheese, grated
3 eggs
1 tablespoon fresh parsley, chopped
3/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
BASIC RED SAUCE:
2 teaspoons olive oil
1/2 chopped yellow onion
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
16 ounces whole peeled tomatoes, broken into pieces, and their juices
16 ounces tomato sauce
4 teaspoons tomato paste
2/3 cup water
1/2 teaspoon sugar
If you wish to add meat you can add ground veal, ground beef, Italian sausage or any meat you wish. Use about 1/2 to 1lb of meat.

Steps:

Cook pasta according to package directions. Combine cheeses, eggs, parsley, oregano, salt and pepper. Fill each pasta shell with about 2 tablespoons of the cheese mixture. Basic Red Sauce preparation: In a medium pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add meat (if desired) and cook until no red in meat then add the tomatoes, tomato sauce, tomato paste, water, and sugar and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 30 minutes, stirring occasionally. Spread a thin layer of sauce on bottom of a 13x9 inch baking pan. Place pasta in the pan; cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil. Bake at 350 degrees Fahrenheit for about 35 minutes or until hot and bubbly.

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