Cheese-Stuffed Shells

Definitely reserve for special dinners. Cannot go wrong with this dish. If you want to cut the richness; eliminate the Besciamella Sauce and just use Marinara Sauce.

Ingredients:

• 1 box pasta shells

Cheese Filling:

• 32 ounces ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• 2 eggs, beaten
• 2 cup mozzarella cheese, shredded
• salt & pepper to taste

Besciamella Sauce:

• 1/4 cup unsalted butter
• 4 tablespoon flour
• 2 1/2 cup half and half (heated to lukewarm)
• 6 tablespoons Parmesan cheese, grated
• salt & pepper to taste

4 cup Marinara Sauce

Directions:

Prepare pasta shells according to package direction. Fill with Cheese Filling.

Cheese Filling: Combine all ingredients.

Besciamella Sauce:

Melt butter in a medium saucepan over medium heat. Stir in flour and whish till bubbly. Remove from heat and stir in cream. Return to heat. Simmer gently until slightly thickened. Add seasonings/cheese and remove from heat.

Lightly grease a 13x9-inch pan and add a thin layer of Beciamella Sauce. Place filled shells on top. Add rest of Beciamella Sauce and spoon on Marinara Sauce. Cover with foil.

Bake at 350-degree oven for 20-30 minutes. More if made ahead; about 15 minutes.

Allow to stand before serving.