Updated Thursday, May 23rd, 2002
Yield: 6 to 8 servings
Italian food is always popular at a potluck. Watch these well-seasoned Italian Stuffed Shells disappear from the table. This is another convenient do-ahead dish that can be pulled out of the refrigerator and baked just before serving.
Cook the shells according to the package directions. Drain, then cover with cold water and set aside.
In a nonstick skillet, brown the meats. Drain off the excess fat. Then add the ricotta and mozzarella and the seasonings to taste.
Preheat the oven to 350 degrees F. Lightly grease a 9-inch by 13-inch baking pan. Remove the shells from the water, fill with the meat-and-cheese mixture, and place in the baking pan. Cover with the sauce. Sprinkle with Parmesan cheese and parsley. Bake for 40 minutes. Serve hot.
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