Stuffed Shells
- 1 12 ounce package jumbo pasta shells
- 2 eggs beaten
- 1 32 ounce container ricotta cheese
- 1 pound shredded mozzarella cheese divided
- 8 ounces grated Parmesan cheese divided
- 1 tablespoon dried parsley
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 28 ounce jar pasta sauce
- 8 ounces sliced fresh mushrooms, optional
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Step 3
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish.
Step 4
In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
Step 5
Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Recent Comments