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2010-10-18Stuffed Shells: Ricotta, Mozzarella, Stuffed Shells, Tomato Sauce, Parmesan, Eggs, Parsley, Basil, Mint, Garlic, White Pepper
Stuffed Shells featuring Sorrento® Ricotta

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Sorrento® Ricotta

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Stuffed Shells

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  • 32 oz. Sorrento® Ricotta
  • 8 oz. Sorrento® Mozzarella, shredded
  • 12 oz. Stuffed Shells
  • 54 oz. Tomato Sauce
  • 1/2 cup Parmesan, grated
  • 2 Eggs
  • 1/2 cup Parsley, chopped
  • 1 tsp Basil, chopped
  • 1 tsp Mint, chopped
  • 1 tsp Garlic, chopped
  • 1/2 tsp White Pepper


Preheat oven to 350°F. Cook stuffed shells as directed on package to al dente, drain, toss with a little olive oil (to prevent sticking) and cool. Mix ricotta, eggs, Parmesan, parsley, basil, garlic, mint and pepper in a bowl until smooth. Using a spoon or pastry bag, fill cooked shells with cheese mixture. Pour ½ jar of sauce in each 9"x13" inch baking pan to coat bottom. Place the filled shells, cover with remaining sauce and top with shredded mozzarella cheese. Cover pan with foil and place in oven to bake for 45 minutes. Prep time: 45 minutes. Servings: 8-10 people.


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