One of my hobbies is collecting "folk" recipe collections and testing the recipes. We found this recipe in one of my folk recipe books, and we love it so much I don't want to lose it (by forgetting which book it's in). It's fantastic. And as easy as lasagna.
1 12-oz box jumbo shell pasta
2 jars your favorite pasta sauce
1 1/2 lb hamburger or italian sausage
1 15-oz tub of ricotta or 1 1/2 lb cottage cheese (I use 30 oz ricotta because I like my shells STUFFED)
1 10-12 oz bag frozen chopped spinach
1 tub parmesan pepper dip (made by Kroger stores) (Optional) or 1/2-1 c parmesan plus 1/2 tsp pepper
1/4-1/2 c chopped fresh basil (optional, but recommended highly)
3 eggs
12 oz grated mozarella or monterey jack cheese (or more) plus extra to top it. I use 3 huge handfuls for inside, plus another huge handful to sprinkle on top (it comes out to 16 oz inside and about a cup more on top) (also, I use a mixture of mozarella and mild cheddar)
1 12-oz box jumbo shell pasta
2 jars your favorite pasta sauce
1 1/2 lb hamburger or italian sausage
1 15-oz tub of ricotta or 1 1/2 lb cottage cheese (I use 30 oz ricotta because I like my shells STUFFED)
1 10-12 oz bag frozen chopped spinach
1 tub parmesan pepper dip (made by Kroger stores) (Optional) or 1/2-1 c parmesan plus 1/2 tsp pepper
1/4-1/2 c chopped fresh basil (optional, but recommended highly)
3 eggs
12 oz grated mozarella or monterey jack cheese (or more) plus extra to top it. I use 3 huge handfuls for inside, plus another huge handful to sprinkle on top (it comes out to 16 oz inside and about a cup more on top) (also, I use a mixture of mozarella and mild cheddar)
Boil the shells according to the package directions. As soon as they are done, drain and separate. I lay them out on a greased sheet of aluminum foil, not touching.
Brown and drain the meat and add both jars of pasta sauce.
Mix the rest of the ingredients to make the filling, saving out a little cheese for sprinkling on top.
Pour a little pasta sauce on the bottom of two 9x13" baking pans. Put 2 Tbsp filling in each shell (or more if you doubled the ricotta--stuff them full if you did) and arrange the shells in the baking pans. Top with the rest of the sauce and sprinkle with cheese. Cover with foil. Bake for 45 minutes at 350.
Brown and drain the meat and add both jars of pasta sauce.
Mix the rest of the ingredients to make the filling, saving out a little cheese for sprinkling on top.
Pour a little pasta sauce on the bottom of two 9x13" baking pans. Put 2 Tbsp filling in each shell (or more if you doubled the ricotta--stuff them full if you did) and arrange the shells in the baking pans. Top with the rest of the sauce and sprinkle with cheese. Cover with foil. Bake for 45 minutes at 350.
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