Stuffed Shells

Ingredients:

  • 1 12 oz box jumbo shells
  • 2 32 oz spaghetti sauce (I like Carfagna’s)
  • 2 15 oz cartons ricotta cheese
  • 12 oz package shredded Mozzarella
  • 1 1/3 cup grated Parmesan
  • 2 large eggs
  • 2 tsp. parsley flakes
  • 1 tsp. salt
  • ½ tsp. black pepper

Instructions:

  1. Cook shells until just flexible enough to fill, about 12 minutes. Rinse under cold water.
  2. Preheat oven to 350.
  3. Mix ricotta, mozzarella, parmesan, eggs, parsley, salt, and pepper.
  4. Using a 9x13” baking dish and another 8x8” baking dish, pour a layer of spaghetti sauce in the bottom of each dish.
  5. Fill each shell with about 2 tsp. of cheese mixture (may need to go back and add more at the end to use up all the filling).
  6. Place shells in single layer on top of sauce in baking dishes.
  7. Cover with foil and bake for 45 minutes.
  8. Take out and let sit for 15 minutes.
  9. Heat remaining sauce on stove top and spoon over shells when serving.