FOUR-CHEESE STUFFED JUMBO PASTA SHELLS

       

      FOUR-CHEESE STUFFED JUMBO

                    PASTA SHELLS

                                          (Serves 3 to 4)

INGREDIENTS:

·      12 Jumbo Pasta Shells

·      1 ½ cup Pasta Sauce

·      2 cup Ricotta Cheese

·      ½ cup Mozzarella Cheese (Note: save 2 Tablespoon to sprinkle on top)

·      2 T Parmesan Cheese

·      1 Slice Provolone Cheese, cut into small pieces

·      ¼ tsp. Black Pepper Powder

·      ½ tsp. Italian Herbs

·      ½ tsp. Red Chili Flakes

·      1/8 cup Italian Bread Crumbs

·      1 Big Garlic Clove, minced

·      1/8 tsp. Garlic Powder

LET’S COOK:

Preheat over to 350-degree Fahrenheit.

Boil water with little salt.

Once water comes to a boil add 12 Jumbo shells.

Stir shells occasionally and boil for 7 minutes or as per box recommendation.

Drain water and spread cooked shell on a plate.

In a bowl combine all cheese and spices and mix well and gently stuff boiled shells.

Use 8 by 8” size Pyrex square glass baking pan.

Pour half pasta sauce at the bottom of the pan and spread well.

Arrange stuffed shells over sauce bed.

Pour remaining half pasta sauce over shell.

Sprinkle 2 Tablespoon Mozzarella cheese and some herbs from Italian herb grinder.

Cover the pan with aluminum foil.

Place baking pan on middle rack in the oven and cook for 25 to 30 minutes at 350 degree Fahrenheit.

Switch off the oven.

Bring baking pan out.

Serve Stuffed Jumbo Shells with Garlic Bread.

Enjoy…

VARIATION:

STUFFED JUMBO SHELLS WITH SPINACH & CHEESE, MY SON’S FAVORITE:

ADD ANY CHEESE OF YOUR CHOICE

Heat teaspoon oil in pan and stir fry ½ cup chopped onion. Add 1 cup chopped spinach and stir-fry for one minute. Add salt and mix well. Cover the lid and keep aside until cool. Mix with stuffing mixture.

OR

Omit the onion and make with cooked spinach and cheese-spice mixture.