Stuffed Italian Shells

Kneaders Bakery & Cafe Restaurant Recipe

1 package jumbo shells
2 cups Ricotta cheese
3 cups Mozzarella cheese (divide 1/2 cup out)
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup parsley
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1 bottle meat flavored Prego sauce
1/2 cup water
1 loaf Kneaders Asiago Cheese Bread

Cook the ground beef then add Prego sauce, and 1/2 cup water.  Let simmer for 10 minutes.

In a separate pot bring water to a boil add the shells and cook for 15 minutes. Should be almost but not quite done.  Drain.

In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, parsley salt and pepper. Toast the bread in the oven until crisp.  Place in baggie and crush with a rolling pin.

To Assemble: In the bottom of a baking dish (9 by 13)  put 1/4 of the Prego mixture. Stuff the shells full of cheese mixture and place in the baking dish. Pour the rest of the Prego mixture on top of the shells. Sprinkle Mozzarella and top with Kneaders Asiago Cheese Bread, bread crumbs.
Bake at 350 degrees, covered with tinfoil for 30 min. Bake uncovered for 10 min. or until cheese is melted.

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