Cooking web notes

Printable Recipe

1 box jumbo shells
4 cups ricotta cheese
2 cups shredded mozzarella
3/4 cup grated parmesan cheese
2 eggs
1 T. parsley
3/4 t. oregano
1/2 t. salt
1/4 t. pepper
3 cups (about a 28 oz jar) Pasta sauce (or a double batch of homemade Marinara sauce)

Cook pasta, drain. Mix together cheeses, eggs, and spices. Pour some sauce into the bottom of a 9 x 13 pan. Fill each shell with the cheese mixture. Put the filled shells in the pan. Cover with the rest of the pasta sauce. Sprinkle with additional Parmesan and bake at 375 for about 35-40 minutes or until hot and bubbly.

Holly's Note: These freeze well too. (Thaw them and then add the sauce and bake as directed.)