Recipe for...Cheese-Filled Jumbo Shells


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Cheese-Filled Jumbo Shells This recipe is rated : 0 Recipe Ingredients 1 (12 ounce) package jumbo shells 4 cups (32 ounces) ricotta cheese 8 ounces mozzarella cheese, diced or shredded 1/2 cup grated Parmesan cheese 2 eggs 1 tablespoon chopped parsley 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon nutmeg 1 (32 ounce) jar spaghetti sauce Cooking Procedures Prepare pasta as directed on package, cooking 9 minutes; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix together cheeses, eggs, parsley, salt, pepper and nutmeg. Fill cooked shells with cheese mixture. Cover bottom of roasting pan with some of the sauce. Arrange filled shells in single layer in the pan. Pour remaining sauce over shells and bake at 350 degrees F for 30 minutes or until hot. Sprinkle with additional Parmesan cheese, if desired. Makes 6 to 8 servings.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: tender. Add more water if needed ; or substitute beef broth for water, if you have it on hand, which will make the dish more nourishing. The liquid must nearly all have been taken up by the rice. Remove the mace, LETTER VHI 65 and serve the chicken with the rice around it. Garnish the dish with an outside rim of roses of cauliflower boiled in salt water. A fricassee of chicken is stewed chicken of a higher order. The following is a good recipe for it : Divide a chicken into four parts,
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