Jumbo Cheese Filled Shells
- 1 (12 oz.) box jumbo shells (uncooked)
- 4 c. (2 lb.) Ricotta cheese
- 2 c. (8 oz.) shredded Mozzarella cheese
- 3/4 c. grated Parmesan cheese
- 3 eggs
- 1 Tbsp. chopped parsley
- 3/4 tsp. oregano
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 1/2 c. (32 oz.) spaghetti sauce
- Cook jumbo shells according to directions; drain. Cool in a single layer on wax paper or aluminum foil to keep shells from sticking together. Combine cheeses, eggs, parsley, oregano, salt and pepper. Mix well. Fill each shell with about 1 1/2 tablespoons of cheese mixture. Spread a thin layer of sauce on the bottom of a 13 x 9-inch baking pan. Place shells in pan; cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil; bake at 350u0b0 for about 35 to 45 minutes or until hot and bubbly. Makes 10 to 12 servings.
jumbo shells, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, parsley, oregano, salt, pepper, spaghetti sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=69917 (may not work)