There’s not much wrong with pasta, cheese and sauce

Don’t forget the back!

Here’s another recipe for stuffed shells. It’s not terribly vintage because it uses name brand items, but the handwriting is appealing all the same. Recipes often times are written by train of thought and don’t always follow exact steps. This is one of those. After you stuff the shells but before you lay them in the pan, put in 1/3 of your marinara sauce. Then, lay the stuffed shells open side down in a single layer. I always read a full recipe and it’s method before making it, so as to get the process straight in my head. Thanks Mom for teaching me that!!

Stuffed Shells – 350º 30-35 minutes

1 12 oz package jumbo shells

4 c Ricotta cheese

3/4 c grated parmesan

2 c (8 oz) shredded mozzarella

3 eggs

3/4 tsp oregano

1/4 tsp pepper

1 T chopped parsley

1/2 tsp salt

32 oz jar Progresso marinara sauce

Cook shells as directed on package. In a large bowl combine all ingredients except sauce. Mix well. Cool noodles and stuff. In 13x9x2 pan place filled shells open face down in single layer with 1/3 sauce on bottom of pan. Cover with remaining sauce. Add parmesan cheese on top. Cover with aluminum foil. Serves about 10-12.