Italian stuffed shells

Yield: 1 servings

Measure Ingredient
1 pack Creamette Jumbo Shells; (12 oz.)
1 pounds Lean ground beef
1 \N Classico Di Napoli Sauce with Tomato &; (26 oz.)
\N \N ; Basil
1 \N Container Ricotta Cheese; (15 or 16 oz.)
2 cups Shredded Mozzarella cheese
½ cup Grated Parmesan cheese
2 \N 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.

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