Ricotta Stuffed Shells
32 oz container of part skim Ricotta Cheese
3/4 cup grated Pecorino Romano Cheese (1/2 for the ricotta filling, and the rest to sprinkle on top)
1 tbsp dried parsley flakes
5 oz Skim Shredded Mozzarella
1/4 tspn grated nutmeg
salt and pepper to taste
3 oz fresh Mozzarella (for top)
1 package of cooked pasta shells, cook to packaging directions (usually are to cook for 9 minutes in boiling salted water)
2.5 cups of Tomato Sauce
Pre-heat oven to 400 degrees F.
In a large bowl, place all the filling ingredients and mix until incorporated well.
In a 9×13 baking pan, cover the bottom with 2 ladles of sauce. Set aside and start filling the pasta.
Handle the shell gently, and open it up. Take a tablespoon of the ricotta mixture and place inside the pasta. Place the filled shell on top of the sauce in the baking pan, opening of the shell facing up. Continue lining them up until the pan is filled.
Once pan is full, place remaining sauce atop the shells.
Add the fresh mozzarella ripped into pieces on top of each shell.
Then add the grated cheese over the whole pan.
Cover the pan with tin foil and bake covered for 30 minutes.
Then remove the foil and let cook for another 6-7 minutes.