| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Pasta, Pork & ham, Main dish, Dairy |
4 |
servings |
INGREDIENTS
| 20 |
|
Jumbo pasta shells |
| 1 |
|
Container ricotta cheese |
| 1 |
|
Egg yolk |
| 1/4 |
c |
Grated parmesan cheese |
| 1/3 |
c |
Ham; finely chopd |
| 1/4 |
c |
Chopped parsley |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Prepared spaghetti sauce |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
Place oven rack in top third of oven. Preheat to 400 F. Cook 20 jumbo
shells in large pot in lightly salted water. Stir occasionally until
tender, but firm, 10-12 minutes. Drain. Stir together ricotta cheese,
egg yolk, 1/4 cup Parmesan cheese, 1/3 cup finely chopped ham,
parsley, oregano, salt and pepper in medium bowl. Spoon 1 1/2 T. in
each shell. Do Not Overfill. Spread 1/4 cup of spaghetti sauce in
12x9x2" glass baking dish or casserole. Arrange shells in single
layer. Top with rest of sauce. Sprinkle with 1/4 cup more Parmesan
cheese. Bake at 400F for 15 minutes until hot and bubbly.
Serving Ideas : Good served with Broccoli Roma
NOTES : Can easily cut in half.
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