Veal Stuffed Shells

Method

1. 1

   Preheat your oven to 350 degrees F.

2. 2

   Oil two small or one large baking dish or use non-stick baking dishes. Set aside.

3. 3

   Bring a large pot of water to a boil and cook the shells according to the package instructions {making sure to only cook to al dente so you are still able to stuff them, otherwise they become too soft and will break}.

4. 4

   While the shells cook heat 2 tablespoons olive oil in a large skillet.

5. 5

   Cook the veal and drain the meat. Combine half of the meat with the sauce. Set aside.

6. 6

   In a large bowl combine the ricotta cheese and egg.

7. 7

   Mix until combined, then stir in 3/4 cup of mozzarella cheese, the lemon zest, basil, oregano and the chives. Stir in the other half of the veal. Set aside.

8. 8

   In your baking dishes spread a thin layer of pasta sauce across the bottom. Fill each shell with the cheese and veal mixture and arrange in a single layer in the pans.

9. 9

   Cover the shells with the remaining sauce, cover with lid or foil and bake for 30 minutes, uncover and sprinkle with remaining 3/4 cup mozzarella and parmesan cheese and bake for the final 10 minutes or until the shells are cooked through and tender. Garnish with fresh chives and extra lemon zest.