| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
|
Box stuffing shells or manicotti |
| 16 |
oz |
Ricotta cheese |
| 8 |
oz |
Mozzarella cheese |
| 1/2 |
ts |
Parsley |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Garlic salt |
| 3 |
|
Eggs |
| 1/4 |
c |
Seasoned bread crumbs; optional |
INSTRUCTIONS
Preheat oven to 350 degrees. Mix: Cheese and spices and eggs together
thoroughly. If mixture is too runny, you may add bread crumbs.
Spoon: Cheese mixture into unboiled shells. Place shells (with open side
up) in a 13x9x2 inch pan. After you have a full pan, you could put fresh
sliced mushrooms on top of shells.
Cover: With your favorite tomato-spaghetti sauce to completely cover
shells.
Add: 1 cup water.
Cover: With foil and bake for 1 hour on until shells are tender.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 18,
1998
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