i owe to spaghetti."
sophia loren
a nonstop diet of panini, pizza, and nutella inspired me to attempt a cecelia sciortino original meal of authentic italian food for dinner last night. the plan was stuffed shells, but after buying about 3 lbs and $20 worth of cheese I discovered that apparently, shells are some sort of italian myth. so cannelloni it was! my attempts to stuff the cannelloni with filling were reminiscent of The Christmas Cannoli Incident of 2008, and if you don't know what i'm referring to you're all the better for it. otherwise, everything went off without a hitch...
Filling:
1 lb. Ricotta Cheese
1 c. Grated Mozzarella
½ c. Grated Romano
1 Egg
2 Tbsp. Chopped Fresh Parsley
Salt and Pepper
1 lb. box of large Pasta Shells
1½ c. Prepared Spaghetti Sauce
Prepare shells according to directions.
Mix ricotta, 1/2 c. mozzarella, Romano, egg, and parsley in bowl. Season mixture with salt & pepper to taste.
Pour ¾ c. of sauce in 13x9 in baking pan. Spoon about 3 Tbsp. of filling into each shell. Pour remaining ¾ c. of sauce over filled shells. Sprinkle with remaining mozzarella.
Preheat oven to 350°. Bake until heated through, about 30 minutes.
Ta-dah!
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