David Gallimore International Ministries, Inc.
Sunday, December 17, 2017

-Stuffed Jumbo Pasta Shells

This is one of my favorite dishes and it's so easy to make!
Most recipes for stuffed shells call for ricotta cheese, 
but this one is different!
 
 

Stuffed Jumbo Pasta Shells

-1 Jar Spaghetti Sauce (I use Ragu flavored with meat, 1 lb. 10 oz. size, use your favorite)
-Box of Jumbo Pasta Shells
-2 large eggs
-8 oz. pkg. regular cream cheese, softened a bit
-8 oz. pkg. shredded mozzarella cheese
-8 oz. pkg. shredded "Italian blend" cheese (I use Publix brand "Six Cheese Italian" Blend)
-Italian Seasoning

Cook pasta shells according to directions.  I usually get 20-25 shells from this recipe, and I usually cook a few extra in case they tear.  While shells are cooking, combine cheeses, eggs and italian seasoning into a large bowl.  Mix well.  It may be stiff.  Make sure cream cheese gets mixed in well.  Use your judgement on the Italian Seasoning, maybe a tablespoon.  Pour small amount of spaghetti sauce in the bottom of baking dish, just so shells won't stick to bottom. Rinse shells with cold water to make them easier to handle.  Fill shells with cheese mixture.  I probably put a tablespoon into each shell, but fill as full as you like.  Place shells in baking dish open side up.  Pour spaghetti sauce over shells.  I also buy an extra bag of mozzarella cheese to sprinkle over the top, but that is optional.  Cover baking dish with foil and cook for 30 minutes at 400 degrees.  Peek under the foil at around 20 minutes.  If cheese sprinkled on top hasn't melted, remove foil and continue baking for 10 more minutes, watching that the cheese on top doesn't burn.  Should be nice and bubbly.  Let stand 10 minutes before serving.