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Italian Stuffed Shells

Submitted by: Theresa Drapchak of Johnstown, PA | Date Added: 3 Nov 2009
Listed in: Main Dish

1 cup onion, finely chopped

3 tbsp olive oil

2 - 6 oz cans of tomato paste

1 lb 13 oz can of Italian plum tomatoes

4 cups water

1 tbsp sugar

1 tbsp salt

1 bay leaf

1/2 tsp oregano, crumbled

1 lb ricotta cheese

2 eggs, beaten

2 tbsp parsley, chopped

3/4 cup parmesan cheese, grated

1 tbsp salt

1 tsp salt

1/8 tsp pepper

3/4 lb large shells or rigatoni, cooked and drained

Saute onion in hot oil until soft

Add tomato paste, tomatoes, water, sugar, salt, bay leaf and oregano

Cover and simmer for one hour

Heat oven to 350 degrees

Combine ricotta cheese, eggs, parsley, 1/4 cup parmesan cheese, one tsp salt and 1/4 tsp pepper

Stuff shells with cheese mixture

Layer stuffed shells and sauce in a 13" x 9" x 2" casserole dish

Sprinkle with remaining 1/2 cup parmesan cheese

Bake at 350 degrees for 40 - 45 minutes

Yields 6 - 8 servings