Post by chief_cook2 on May 18, 2003 18:08:11 GMT -6
Feeds 8 -10 people as a one-dish meal, more with a salad and garlic
bread
1 box large pasta shells, cooked and drained
approximately 3 1/2 C. Spaghetti sauce
cover bottom of lasagne pan with thin layer of spaghetti sauce (3 C.),
reserving remaining sauce
Filling:
1 lb. Ricotta cheese
1 lb.shredded Mozzarella
2 lg.eggs
1/2 C. grated Parmesan
1 tsp. dried oregano
1 1/2 tsp. dried parsley or 1/4 c. diced fresh parsley
Mix filling ingredients and stuff pasta shells
Put filled shells on top of sauce in pan.
Make Bechamel sauce as follows:
2 C. each heavy cream and milk
1/3 C. PARMESAN
1/4 c each flour and butter
1/2 tsp. each salt and pepper
Make roux of butter and flour in medium saucepan, add remaining
ingredients,
stirring constantly, cooking at med.low temperature until sauce is
thick and
smooth. Spoon sauce evenly over large shells, top each with a dab of
the
remaining spaghetti sauce, cover with foil and bake at 350 degrees for
40
minutes. Remove foil and bake for additional 10 minutes, then allow to
cool
for 5-10 minutes before serving. This freezes well after assembling,
if you
are preparing meals in advance or are feeding a smaller family and
would
prefer to make two smaller pans. I have successfully doubled the
recipe and
frozen half in a foil-lined pan, removing the frozen casserole and
overwrapping it with plastic wrap to free up my pan for other uses.
The
recipe could also be halved, I'm sure, but your family will want it
again, so
you might as well do it once and save the time involved in making it
the
second time ! If frozen, simply add 15 minutes to the original cooking
time.