Stuffed Shells

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 18 large pasta shells
• 1 teaspoon salt
• 1 (15 ounce) container ricotta cheese
• 2 large eggs
• 1 cup parmesan cheese, grated
• 2 cups mozzarella cheese, grated
• 2 teaspoons parsley
• 1 (26 ounce) jar pasta sauce

Recipe

• 1 preheat oven to 350 degrees.
• 2 bring a large pot of water to boil over high heat.
• 3 add 1 teaspoon of salt and the pasta shells to the water.
• 4 boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes.
• 5 when pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
• 6 while shells are boiling in a large bowl mix the ricotta cheese, eggs, parmesan cheese, mozzarella cheese, and parsley.
• 7 put about 1 cup of pasta sauce into a 9x12 casserole dish.
• 8 spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. i put my filling in a ziploc bag and used it as a pastry bag.
• 9 place the filled shells into the casserole dish. at this point, the dish can be made and refrigerated for up to 24 hours. i froze the filled shells at this point.
• 10 spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. if using refrigerated shells, allow 40 minutes baking time.