Stuffed Shells
Servings: 6
Ingredients
- ½ Box Jumbo Shells
- 2 Jars Pasta Sauce I prefer to use a roasted garlic, sun-dried tomato, roasted red pepper or 4 cheese sauce, I like Classico brand but anything will work
- 24 oz Ricotta Cheese You may need more, 1.5 large tubs tend to do the trick
- 3 Eggs
- 1 Tbsp Italian Seasoning
- 1½ Cups Mozzarella Cheese 1 C. for filling +1/2 C. for topping
- ⅓ Cups Parmesan Cheese
- 1 Cup Mushrooms *OPTIONAL*I only do this for myself, I excluded them from last weekend's batch, they are totally optional
Instructions
- Boil the noodles according to the box directions, cooking them el dente
- Preheat oven to 375°F
- In a large bowl mix together all three cheeses, eggs and Italian seasoning.
- In the bottom of a large casserole dish spread a thing layer of your sauce. (this will probably take about 1/2 of one jar)
- Using a spoon fill each shell, I like mine pretty full but there is no wrong amount. I tend to do about two spoonfuls per shell
- Place the filled shells in rows one at a time as you stuff them until your pan if filled
- If you are using mushrooms I sprinkle them all over the tops of the shells
- Top with your remaining sauce, you may want to use a little of a second jar. you want the shells pretty covered but not swimming
- Sprinkle with mozzarella cheese
- Cover with foil and bake for 30 minutes
- Remove foil and continue to cook for 10-15 minutes, until the cheese is melted and bubbly