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This dinner takes hardly more effort than spaghetti and cheese but the kids think it’s gourmet cuisine. It’s really an all around favorite and avoids a lot of the fattening (albeit yummy) ingredients used in many other pasta dishes (cream, margarine, butter).
1 package jumbo pasta shells
16 ounces mozzarella cheese
16 ounces ricotta or farmer cheese
2 eggs
28 ounces Gefen Tomato Sauce
28 ounce can crushed tomatoes
3 teaspoons brown sugar
1 Gefen Frozen Garlic cube
Cook large shells and drain. Mix cheese with two eggs until thoroughly combined. Handling the cooked shells very gently, fill with cheese mixture. Close the open edge of the shells and place, facedown, in aluminum pan.
Mix all sauce ingredients thoroughly. Pour over stuffed shells. Cover tightly and bake at 350 degrees Fahrenheit for one hour.
Styling and Photography by Chavi Feldman.
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Does this freeze well?
Does this freeze well?
Yes, you can freeze them for up to 3 months.