Source: San Giorno pasta products
Makes 8 servings.
Preparation time: 1:30 hours
Tips: Great dish to prepare ahead for later baking.
Shells - Cheese Filled Jumbo
Baked in "Ravioli Sauce" *
Ingredients
Preparation
12 ounces Jumbo shells, uncooked
1 pound Ricotta cheese, see note (1)
8 ounces mozzarella cheese, shredded
3/4 cup Parmesan cheese, grated
2 to 3 whole eggs, see note (1)
1 tablespoon fresh parsley, chopped
2 teaspoons anise seeds
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1. In boiling water,cook Jumbo shells uncovered until al dente, drain and place single layer on wax paper or aluminum foil to prevent sticking together.
2. Combine cheeses, eggs, parsley, oregano,salt and pepper. Set aside.
3. Fill each shell with about 1-2 teaspoons cheese mixture. If fully stuffed shells see note 1.
4. Combine sauce by melting butter in large pot, add spices and cook for a couple of minutes. Add canned tomatoes strained through a fine sieve or a food mill,add tomato sauce. Cook for about 30 minutes until thick.
Spread a thin layer of sauce on bottom of greased 13x9-inch baking pan. Place shells in the pan; cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil.
5. Bake at 350 F degrees about 35 minutes or until hot and bubbly.
NOTE: 1) For fully stuffed shells increase Ricotta cheese amount from 1 lb. to 2 lbs. and add 1 extra egg.
* Almost Ravioli Sauce, Ravioli Sauce EXCEPT omit the Rosemary.
SAUCE: "Almost Ravioli Sauce" *
28 ounces Italian plum tomatoes (1 lg. can), canned
1 large clove garlic, minced
1/3 cup butter (5 1/3 tablespoons)
8 ounces canned tomato sauce
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon dried basil, crumbled
1/8 teaspoon pepper
