Stuffed Shells
by Lisa Shull
Course: dinnerIngredients:
- 12oz box of jumbo shells, uncooked
- 4 c ricotta cheese (2 lb)
- 2 c shredded Mozzarella cheese (8 oz)
- 3/4 c grated Parmesan cheese
- 3 eggs
- 1 TBS chopped fresh parsley
- 3/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 1/2 c spaghetti sauce (32 oz jar)
Servings: 9 Prep: 50 min Cook: 35 min Preheat: 350°F
Directions:
- Cook shells al dente. Drain, rinse in cool water and drain again. 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. Fill each shell with about 2 TBS of cheese mixture.
- Pour a thin layer of water (or spaghetti sauce) on bottom of 9X13 baking pan. Place shells in a single layer in the pan; cover with remaining sauce*. Sprinkle with additional Parmesan if desited. Cover with foil; bake at 350 degrees about 35 minutes or until hot and bubbly.
- Fills about 36-40 shells.
- *I don't add the spaghetti sauce until I serve the shells. I spoon some heated sauce onto each plate, place some shells on top, then drizzle a little sauce on top. This made it easier to individualize the amount of sauce for each person, back when there were kids who preferred no sauce..
