Cheese Stuffed Shells
Yield
4 servingsPrep
25 minCook
26 minReady
51 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dish | |||
| 20 | each |
pasta shells, jumbo
shells, jumbo |
* |
| 1 | container |
ricotta cheese
|
*
|
| 1 | each |
egg yolks
|
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ⅓ | cup |
ham
finely chopped |
*
|
| ¼ | cup |
parsley leaves
|
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | cups |
spaghetti sauce
prepared |
|
| topping | |||
| 1 ¾ | cups |
spaghetti sauce
prepared |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dish | |||
| 2E+1 | each |
pasta shells, jumbo
shells, jumbo |
* |
| 1 | container |
ricotta cheese
|
*
|
| 1 | each |
egg yolks
|
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 79 | ml |
ham
finely chopped |
*
|
| 59 | ml |
parsley leaves
|
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 59 | ml |
spaghetti sauce
prepared |
|
| topping | |||
| 414 | ml |
spaghetti sauce
prepared |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Place oven rack in top third of oven. Preheat to 400℉ (200℃).
Cook 20 jumbo shells in large pot in lightly salted water. Stir occasionally until tender, but firm, 10 to 12 minutes. Drain.
Stir together ricotta cheese, egg yolk, ¼ cup Parmesan cheese, ⅓ cup finely chopped ham, parsley, oregano, salt and pepper in medium bowl.
Spoon 1½ tablespoon in each shell. Do Not Overfill.
Spread ¼ cup of spaghetti sauce in 12x9x2& glass baking dish or casserole dish.
Arrange shells in single layer.
Top with rest of sauce.
Sprinkle with ¼ cup more Parmesan cheese.
Bake at 400 f. for 15 minutes until hot and bubbly.
