| 12-16 uncooked jumbo sized pasta shells 1 egg 8 oz. tub of ricotta cheese 1/2 cup of shredded mozzerella 4 slices of provolone cheese 2 oz. paremsean cheese 16 oz. of your favorite spaghetti sauce |
This is dummy text to make the flag look good and line up. | Boil pasta shells according to package directions. Combine cheeses and egg in a bowl. Spoon cheese filling into cooked and drained pasta shells. Place filled shells in a shallow baking dish. Pour sauce over top of shells. Cover with aluminum foil. Bake at 400° for 1 hour. Serve with a piece of garlic bread and a glass of good Italian red wine. |