July 30, 2017
Dinner, Main Dish, Pasta,
Brunch, Entertaining, Sunday Dinner, Oven Bake, Vegetarian, Kosher Dairy more
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"Yummy pasta shells stuffed with cheese and herbs."
Mix the beaten eggs with the ricotta, parmesan and basil.
Add seasonings and adjust to taste.
Cook large pasta shells in 6 quarts boiling water till just tender. Drain and rinse in cold water.
Stuff each shell with about 3 tbsp of filling and place in a casserole dish.
Top with tomato sauce.
Bake in a preheated 375° oven for about 25 minutes.
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