Stuffed Pasta Shells

Stuffed Pasta Shells


½ box of jumbo pasta shells (about 18) 1 tsp salt
1 (15 oz) container ricotta cheese 2 eggs
1 cup grated Parmesan cheese 2 tsp dried parsley
2 cups grated Mozzarella cheese 1 jar Italian pasta sauce


Preheat oven to 350. Bring water to a boil. Add salt and pasta shells to water. Boil about 10 minutes or until al dente. Meanwhile make the filling. In a large bowl stir together ricotta cheese, eggs, Parmesan cheese, Mozzarella cheese, and parsley. When pasta is done, drain and run under cold water. Pour 1 cup of pasta sauce into 9 x 13 pan. Spoon 3 tbsp of filling inch each cooked shell. Place the filled shells, side by side into dish. Cover with remaining sauce and bake for 30 minutes. Dish can be made and refrigerated for up to 24 hours.

Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in freezer and you do not have to defrost, just add 10-15 extra baking time. Serves - 6