Peep's Stuffed Shells (or Manicotti)

[lilbopeep]

Peep's Stuffed Shells (or Manicotti)

Cheese Filling:

1 raw egg - beaten
1 TBSP. Fresh Italian (flat-leaf) parsley - chopped fine
1 (15 oz.) Ricotta cheese
1/4 lb. Mozzarella cheese - shredded
1/4 lb. Parmesan Reggiano & Pecorino Romano cheeses - freshly grated
Salt & Ground pepper - to taste
(1 (10 oz.) Frozen chopped Spinach - thawed & squeezed dry - Optional)
12 oz. Jumbo pasta shells (or Manicotti pasta tubes)
Favorite pasta sauce
Additional mozzarella cheese, Parmesan Reggiano & Pecorino Romano cheeses for topping

In a mixing bowl, add beaten raw egg, parsley, ricotta cheese, mozzarella cheese, Parmesan Reggiano & Pecorino Romano cheeses, salt, and pepper, (spinach if using); mix well.

Boil pasta in salted water till tender.
Rinse under cold water till cool enough to handle.

Place the filling in a zip-top bag and cut a corner off (Or pastry bag).
Fill shells (or tubes) with filling.
Place a layer of sauce in a baking pan.
Lay a row of shells (or tubes) on the sauce.
Cover with sauce, and sprinkle with mozzarella cheese, Parmesan Reggiano & Pecorino Romano cheese.

Bake at 350 °F till cheese is melted and slightly brown.