Stuffed shells rossano
Ingredients:
1Tbsp oil
1(12 oz) box jumbo shells
1 lb lean ground beef
2 (32 oz.) jars Ragu' home style sauce
1 tsp sugar
1 tsp garlic salt
1 tsp Italian seasoning
2( 15 or 16 oz.) cartons Ricotta cheese
1 (12 oz.) pkg. shredded mozzarella cheese
1 1/3 cup Parmesan Cheese
2 eggs
2 Tbsp minced fresh parsley
1 tsp salt
1/2 tsp cracked pepper
Directions: Add oil to 4 or 5 quarts of water; add shells. Cook only until flexible enough to fill ( approximately 12 to 15 minutes). Place shells in cold water until cool; drain. Brown beef and add to Ragu sauce; add sugar, garlic salt, Italian seasoning. Simmer 10 minutes; set aside. Blend ricotta, mozzarella and 1 cup Parmesan cheese in a large mixing bowl and beat with electric mixer; add eggs, parsley, salt and pepper. Use 2( 9 inch) square glass baking dishes. Place 1/2 cup meat sauce in the bottom of each dish. Stuff shells with 1 1/2 to 2 Tbsp cheese mixture. Place shells in a single layer on top of sauce; top each casserole with 1 1/2 cups sauce. Reserve the remaining sauce. Sprinkle with the remaining Parmesan cheese; cover with foil. Bake covered at 350 F for 40-45 minutes or until the shells are tender. Heat the remaining sauce over low heat and spoon over shells when serving. Do not boil! Serves 8-10.
"Great for a crowd, or bake one to enjoy now and freeze one for later use!" The larger the shells, the easier to stuff.