Baked Stuffed Jumbo Shells

• 1 to 2 lb. container Ricotta cheese
• 4 eggs
• 1 Tbsp. parsley
• salt and freshly ground pepper to taste
• 1/4 c. freshly grated Parmesan cheese
• 1/4 c. freshly grated Romano cheese
• 12 oz. Mozzarella cheese, grated
• 1 box jumbo shells
• 2 (1 lb.) jars Ragu chunky garden style sauce or sauce of your choice

1. Cook shells as directed on box and drain well.
2. Mix Ricotta, eggs, parsley, Parmesan, Romano and Mozzarella cheeses together. Add salt and pepper to taste.
3. Fill each shell with the Ricotta mixture.
4. Pour the Ragu sauce, just enough to cover bottom of baking dish.
5. Lay shells side by side and drizzle more of the Ragu sauce over them.
6. Cover with foil.
7. Bake in 325u0b0 oven for 1 hour. Heat remaining sauce and set on table so each person can add more if they desire.
8. This recipe fills 40 shells.

ricotta cheese, eggs, parsley, salt, freshly grated parmesan cheese, freshly grated romano cheese, mozzarella cheese, jumbo shells, chunky garden style sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=394633 (may not work)