2 eggs, beaten
2 containers (15 oz each) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1 cup grated Parmesan cheese, divided
1/2 cup chopped parsley
1 tsp salt
1/8 tsp pepper
12 oz MUELLER'S jumbo shells, cooked, drained
3 cups prepared spaghetti sauce
In medium bowl stir together eggs, ricotta cheese, mozzarella cheese, ¥4 cup Parmesan cheese, parsley, salt and pepper. Spoon about 2 tablespoonsful into each shell. Arrange in single layer in 13x9x2-inch baking dish. Spoon spaghetti sauce over shells. Sprinkle with remaining Parmesan cheese. Bake in 350°F oven 30 minutes or until heated through. Makes 8 servings.
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