listening to: high on fire :: snakes for the divine/frost hammer
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZOEaf8C6jP_UIJ0jE7sZl1q7XEl-Z1UGa0GzKMumHKXqOqj_IO0fgEAvBi7Vi-Oi3X2IEuX38n-Qb4fVrSfbtLaQPng89zSj2Kr66v5X0iwOz7ImFMQCfnOvSAG1XQy2FiTstsP_LNaR/s320/stuffed_shells.jpg)
Ingredients: 16 oz., jumbo pasta shells 32 oz., ricotta cheese 2 eggs, beaten 2 garlic cloves, minced 12 oz., shredded mozzarella cheese | dried basil dried oregano dried parsley 8 oz., shredded parmesan cheese 26 oz., spaghetti sauce |
Preparation:
- in large pot, add 12 cups of water, olive oil and bring to a bowl on med-high heat
- in a large mixing bowl, combine ricotta and mozzarella cheeses, eggs, garlic, 1 tbsp of parsley, basil and oregano and stir evenly
- add shells to large pot and cook till shells become malleable
- remove shells, drain and place shells in cold water
- stuff cheese mixture into shells and set aside
- in separate pot, combine spaghetti sauce and 3 tbsps of parsley, oregano and basil on medium-heat
- preheat oven to 350°
- grease a casserole pan and put light layer of spaghetti sauce on bottom
- spread shells close together and facing up
- sprinkle parmesan cheese and remaining sauce on top
- place in oven for 35-45 minutes or until cheese is bubbly
- serve with garlic bread, a nice pinot noir and a salad for a full meal