Suffed Shells

• 1 box Jumbo Shells
• 1 Egg
• 1 pints Ricotta Cheese
• 50 Pepperoni Slices
• 1 jar of Marinara
• 2 cup Shredded Provolone
• 2 cup Shredded Asiago
• 2 cup Shredded Muenster
• 2 cup Shredded Colby Jack
• 2 cup Shredded Provolone

1. 11x7 cake pan or Corning Ware dishes work as well.
2. Preheat oven to 375.
3. Mix all your shredded cheese together with the Ricotta going in last of the mix
4. Boil shells in 5 qt pot.
5. (lay tinfoil on the counter near where you are boiling the shells.)
6. Drain and rinse shells throughly and let cool for about 15 minutes.
7. Place empty Shells on tin foil and prepare to stuff.
8. Take pepperoni and place in each shell
9. Take Egg and mix into the cheese.
10. (this is very messy may want to wear latex gloves)
11. Stuff each shell so you can barely close it with the cheese mixture and place in cake pan.
12. Once the pan is full I take the marinara and dump it into a bowl to season it to my taste.
13. I use Oregano, Italian Seasoning, Basil, Thyme, Garlic Powder, & Onion Powder.
14. Once seasoned to your liking spread over top of shells.
15. Bake Covered 45 minutes at 375.

jumbo shells, egg, ricotta cheese, pepperoni, provolone, muenster, provolone

Taken from cookpad.com/us/recipes/336009-suffed-shells (may not work)