Stuffed Shells With Tomato Sauce
|Garlic||2 Clove (10 gm), minced|
|Vegetable oil||5 Milliliter (1 Teaspoon)|
|Salt||10 Milliliter (2 Teaspoons)|
|Pepper||2 Milliliter (1/2 Teaspoon)|
|Oregano||5 Milliliter (1 Teaspoon)|
|Condensed tomato soup||1 Can (10 oz)|
|Part skim ricotta cheese||125 Milliliter|
|Macaroni shells||8 Large|
Brown garlic in oil in saucepan.
Add 5 mL (1 teaspoon) salt, 1 mL (1/4 teaspoon) pepper, oregano and soup.
Cook until sauce thickens or about 15 minutes.
Mix eggs,' cheese, remaining salt and pepper.
Cook macaroni until slightly hard or about 7 minutes; drain well.
Stuff each shell with cheese mixture.
Pour tomato sauce over stuffed shells in baking dish.
Bake at 180°C (350°F) for 20 minutes.
May be frozen.