12 Cheese Stuffed Shells

• 2 (12 ounce) packages jumbo pasta shells
• 8 cups ricotta cheese
• 2 cups Italian cheese blend
• 2 cups Mexican blend cheese
• 1 12 cups grated parmesan-romano cheese mix
• 6 eggs
• 3 tablespoons parsley flakes
• 2 teaspoons dried Italian seasoning
• 2 12 teaspoons salt
• 1 teaspoon ground pepper
• 6 cups favorite spaghetti sauce
• 3 lbs browned ground beef (for sauce) (optional) or 3 lbs Italian sausage (for sauce) (optional)
• 6 cups mozzarella cheese

1. Cook pasta as directed on box.
2. Combine cheeses (except the mozzarella cheese), eggs, and seasonings.
3. Mix well.
4. Fill each pasta shell with about 2 tablespoons cheese mixture.
5. Spread thin layer of sauce in bottom of 13x9 baking pan.
6. Place pasta in pan; cover with remaining sauce.
7. Spinkle mozzarella cheese on top.
8. Cover with aluminum foil; bake at 350 for approx 35 mins or until hot and bubbly, take foil off and bake additional 15 minutes makes 18-24 servings.
9. (put remaining shells in freezer bag freezes good for approximately 3-6 months).

jumbo pasta, ricotta cheese, italian cheese blend, blend cheese, parmesanromano cheese, eggs, parsley flakes, italian seasoning, salt, ground pepper, favorite spaghetti sauce, ground beef, mozzarella cheese

Taken from www.food.com/recipe/12-cheese-stuffed-shells-326839 (may not work)