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Colby Stuffed Shells




Source of Recipe


Mercyteapot


Recipe Introduction


I don't know if this is strictly a Western Pennsylvania thing, but I have never seen shells stuffed this way anywhere else. Local cookbooks from the area where I grew up are full of similar recipes, though, so I know this didn't just originate from my Dad's dislike of ricotta cheese (I never knew lasagna was traditionally made with ricotta till I saw it on a restaurant menu; my Mom always substituted a mixture of mozzarella and cheddar)


List of Ingredients




1 box jumbo shells, cooked according to package directions

12 oz colby cheese, shredded

1 egg, beaten

3 T fresh basil or 1.5 T dried basil

salt to taste (I just make sure to salt the water I cook the shells in; betwenn that and the salt in the colby and parmesan, it is enough for my tastes)

28-30 oz. jar spaghetti sauce (store bought or homemade)

1/4 cup or more fresh grated parmesan cheese

Recipe



Mix colby cheese, beaten egg and basil together. Stuff cooked shells with mixture.

Place in an oiled (or Pam sprayed) baking dish and cover with spaghetti sauce. Wrap top in foil and bake at 350 degrees for about 25 minutes. Take foil off and sprinkle parmesan cheese on top; bake another 10 minutes.