Stuffed Shells

 We LOVED these stuffed shells.  We used a jar of homemade sauce from the freezer so the effort was really quite minimal.

Stuffed Shells

serves probably 4-6

3 cups of sauce (homemade or store bought)

2 cups ricotta or chevre

2 1/2 cups of grated mozz (divided)

2 cups of parmesan (divided)

2 egg yolks

1 garlic clove, minced or pressed or grated

12 ounces jumbo shells (or medium sized if you cant find jumbo)

Heat the oven to 375. Bring a large pot of water to boil for the shells.  Cook them till they are almost done but not quite (they will continue to cook in the oven).

Meanwhile, make the filling.  In a medium bowl, combine the ricotta with 1 1/2 cups of the mozz, 1 cup of the parm, the egg yolks, garlic, and a little salt and pepper.  Stir.

Spread half the sauce on the bottom of a 9 x 13 inch baking dish.  Spoon about 2 tablespoons of filling into each shell and place them in the pan.  Cover the shells with the remaining sauce and sprinkle with the remaining cheese.

Cover dish with foil and bake for 30 mins.  Remove the foil and bake until the cheese is melted and the sauce is bubbling, another 15 to 20 minutes.  Let sit for 10 minutes before serving.