This week and last, in honor of Mother’s Day, we are sharing our mother’s or grandmother’s best recipe.
My mom’s stuffed shells are on top of the list, especially since she doubles the recipe which means we usually bring some home and enjoy for days.
1 pkg. (12 oz) jumbo shells
4 cups (32 oz.) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
chopped fresh parsley ( a handful)
a pinch of black pepper
1 jar marinara sauce
3 cloves fresh garlic chopped
1/2 onion chopped
Heat oven to 375 degrees F. Cook pasta according to package directions. In medium bowl stir together cheeses, eggs, parsley, pepper. In lasagna pan/ oblong baking dish/ spread 1/2 cup pasta sauce. Fill each cooked shell with approx. 1 & 1/2 tablespoon of cheese mixture. Place the shells side by side in single layer in the pan. Spread remaining sauce over shells. Saute onion and garlic– sprinkle on top. Cover with foil. Bake 35 min. or until hot and bubbly. Makes 8-10 servings.
This is an original post for Jersey Moms Blog by Itsmemommy, a New Jersey mom.
Photo credit given to Kraft Foods.