italian stuffed shells
- Categories
- Barbara2
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Creamette Jumbo Shells; (12 oz.) |
| 1 pounds | Lean ground beef |
| 1 | Classico Di Napoli Sauce with Tomato &; (26 oz.) |
| ; Basil | |
| 1 | Container Ricotta Cheese; (15 or 16 oz.) |
| 2 cups | Shredded Mozzarella cheese |
| ½ cup | Grated Parmesan cheese |
| 2 | Eggs |
Cook Creamette Jumbo Shells as package directs; drain. In a large saucepan, brown meat; pour off fat. Stir in Classico Sauce, cover and simmer as you prepare cheese mixture for stuffing shells. In a medium bowl mix Ricotta cheese, ½ cup Mozzarella cheese, Parmesan cheese and eggs. Stuff shells with cheese mixture; arrange in 13x9-inch baking pan overlapping slightly.
Pour sauce over shells; top with remaining Mozzarella cheese. Cover; bake in preheated 350 degree oven 50 minutes until hot and bubbly. Uncover; let stand 10 minutes before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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