Stuffed Shells

1. 1

   Preheat the oven to 350F.

2. 2

   Bring a large pot of salted water to a boil and add the shells.

3. 3

   Cook over medium-high heat, stirring occasionally, for 12 minutes, or until al dente.

4. 4

   Drain in a colander.

5. 5

   Meanwhile, beat the eggs lightly in a large bowl.

6. 6

   Add the ricotta cheese, Parmesan cheese, and Italian seasoning and stir until combined.

7. 7

   Spoon some of the filling into each of the pasta shells and place the stuffed shells in a single layer in an ungreased 9 by 13-inch baking pan.

8. 8

   Spread the sauce over the shells, then sprinkle with the mozzarella cheese.

9. 9

   Bake for 30 to 40 minutes, or until the cheese is melted and beginning to brown on top.

10. 10

    Serve immediately.

11. 11

    Tomatoes are a member of the Solanaceae family, which also includes some important food plants, such as potatoes, bell peppers, chile peppers, and eggplant.

12. 12

    But it also includes some poisonous plants, like belladonna, tobacco, Jimson weed, and mandrake.

13. 13

    It took a while for Europeans to trust that the tomato (an import from the Americas) was not going to poison themthe Spanish, Portuguese, and Italians were the first to take the leap.

* Per serving · 4 servings · Values may vary.

No additional tips available.