| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings | servings |
Ingredients
- 12 ounces jumbo pasta shells
- 1-1/4 cup mozzarella cheese shredded, reserve 1/4 cup
- 1 cup Parmesan cheese grated
- 2 lbs ricotta cheese
- 4 large eggs lightly beaten
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp dried parsley
- 8 ounces pasta sauce
- fresh basil chopped, for serving
Ingredients
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Instructions
- In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente. Drain and cool immediately with cold water.
- Drain and place open side down on paper towels.
- In a medium bowl, combine the rest of ingredients except the spaghetti sauce. Reserve the 1/4 cup of Mozzarella.
- Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
- Preheat oven to 375 degrees Fahrenheit.
- Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan. Pour the rest of sauce over the stuffed shells.
- Loosely cover with foil and bake for 40 minutes.
- During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top. Bake 5 more minutes.
- Garnish with fresh chopped basil.
Recipe Notes
I love stuffed shells and these are particularly good. I found this recipe on Food
