How to Make Baked Stuffed Shells (Parnell)
Published on May 12, 2016
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How to make:
Baked Stuffed shells
Ingredients
- 12 jumbo-size pasta shells
- 1/2 small onion, chopped
- 1 1/2 tbs of olive oil
- 14 oz can of peeled and crushed tomatos
- pinch of crushed red pepper flakes
- salt and pepper (to taste)
- 1 1/2 pounds of firm ricotta, drained
- 2 whole eggs, plus 1 yolk
Ingredients cont.
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
- 1/2 tbs of chopped fresh parsley
Cook Shells
cook in boiling water for 10 mins
drain shells and let cool
Saute onions
in olive oil in a medium-size skillet until tranlucent
Add tomatos
stir until well blended and add pepper flakes, salt, and pepper
make ricotta filling
combine ricotta, eggs, yolks, salt, pepper, cheese, and parsley
Fill shells
also cover bottom of pan and the shells with tomato sauce
preheat oven to 350
cook shells for 20-30 mins
Bon appetit!!
This recipe can be found in the:
North end Italian cookbook
