Ricotta Stuffed Shells & Sunday Sauce



Ricotta Stuffed Shells & Sunday Sauce





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Ricotta Stuffed Shells & Sunday Sauce


3 cups fresh ricotta cheese

1 cup mascarpone cheese

1/2 romano cheese

2 cups shredded mozzarella cheese

2 large eggs

1/2 teaspoon freshly ground pepper

1/2 teaspoon kosher salt

1/2 cup finely chopped fresh parsley leaves only

1.5 lbs medium size dried pasta shells; cooked Al Dente

6 cups Sunday Sauce; warmed( for my Sunday Sauce/”Sugu”recipe see page # 72 “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia; Harvest”


1 ladle 2 cups warm sauce into 9X11 glass pyrex baking dish

2 mix ricotta, mascarpone, 1/4 cup romano, 1 1/2 cups mozzarella, eggs pepper, salt, and parsley in mixing bowl; mix well

3 transfer cheese mixture to large pastry bag; generously pipe ricotta cheese mixture into each pre cooked pasta shell

4 arrange filled pasta shells, stuffed side up on top Sunday Sauce lined baking dish

5 fix 1-2 ladlefuls  sauce over the tops of the Stuffed Shells; sprinkle with ¼ cup romano and ½ cup mozzarella cheese

6 cover baking sheet with aluminum foil; bake in 350 degree preheated oven, 15  minutes; uncover bake additional 5-7 minutes or until cheese topping and stuffing is slightly melted, and shells are heated throughout and sauce is bubbly

7 rest 5 minutes before serving


5 thoughts on “Ricotta Stuffed Shells & Sunday Sauce

  1. Just got cookbook #1 loving it….Sunday sauce and meatballs rock, can’t wait to dig into some of the other recipes. Love the recipes as well as the story.


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