Stuffed Shells

By mavannier

Ingredients

• 23 jumbo shells
• 2 T olive oil
• 1/2 onion
• 2 gloves garlic (minced)
• 1/2 tsp crushed red pepper flakes
• 2 15 oz. containers ricotta cheese
• 1 1/2 pkg. Italian blend cheese
• 1 c chopped parsley
• 2 eggs
• 1/2 tsp salt
• Chunk tomato Sauce

Preparation

Step 1

Cook pasta, drain, and rinse. Meanwhile, heat olive oil in skillet and add onion, garlic, and red pepper flakes and saute 3-5 minutes. Remove from skillet and cool.

In large owl combine ricotta cheese, 1 package of Italian blend, eggs, parsley and salt. Stir in onion mixture.

Preheat oven to 375 degrees. Spoon tomato sauce in bottom of greased 13 x 9 greased pan. Fill each shell with 2 t of ricotta mixture.

Arrange shells in pan and spoon remaining tomato sauce over shells.

**You may cover and freeze at this point but thaw before baking.

Cover and bake 30 minutes. Cover with remaining cheese and bake an additional 10 minutes.