CHEESY JUMBO SHELL PASTA BAKE

CHEESY JUMBO SHELL PASTA BAKE

Filling

1 8 oz Philly Cream Cheese (can sub this for Spinach)

1 Cup Ricotta

1/3 c Cottage Cheese

1/3 cup Parmesan Cheese

1/3 C Parmesan- Ramano Cheese

1/2 tsp Basil

1/2 tsp parsley flakes

1 egg yolk

Mix Well

Fold in 1 1/2 cup mozzarella cheese shredded

Make your pasta sauce – I use a meat sauce if you want my recipe it is on this site under Rigatoni

click here http://cookingwithserena.com/?p=114

Drop your shells in a pot of boiling water add salt and a tbsp oil boil till barely tender but not fully..

take out drain and using a spoon, fill your shells with cheese mixture

Pour some of your sauce in a 9×13 dish

lay your filled shells on sauce

sprinkle what’s left of your first bag of mozzarella cheese over top of shells (you should have bought 2  small  bags mozzerella cheese )

put rest of sauce over top

cover with the second bag of Mozzarella cheese

take aluminum foil and cover

put in 400 degree oven for 20-25 minutes..

take out.. test a corner of a pasta shell for tenderness.. should be tender.

let sit thirty minutes if you can before serving while you make your sides.. this is better after it sits.. second day is even better unlike most dishes.

Enjoy with Salad, Green Beens, fried green tomatoes and garlic bread.

I have my great Italian Peach Pound Cake I served with it  (also on this website click here http://cookingwithserena.com/?p=72060)