Friday, January 7, 2011

Stuffed Pasta Shells

These came out so good. This recipe makes a LOT. We ended up freezing quite a few for eating later.

I used our go-to tomato sauce. If you want your shells with more sauce, just double the amount below.

Makes: 10 servings
Prep time: 30 minutes
Cook time: 1 hour
Printable Recipe


  • 1 12 oz package jumbo pasta shells
  • 2 eggs, beaten
  • 1 32 oz container ricotta cheese
  • 1 pound shredded mozzarella cheese, divided
  • 8 ounces freshly grated Parmesan cheese, divided
  • 1 T dried parsley
  • 2 t salt
  • 1 t black pepper
  • 3 cups tomato sauce (or use a jarred pasta sauce)
  • 8 oz fresh mushrooms, sliced

1. Preheat oven to 350 F.

2. Bring a large pot of salted water to a boil and cook the pasta per package instructions. Drain.

3. Mix the eggs, ricotta, parsley, salt, pepper, and half of the mozzarella and Parmesan cheeses in a large bowl. Pipe into pasta shells and place in a 9 x 13 baking dish that has been sprayed with non-stick spray.

4. In another bowl combine the sauce, mushrooms and remaining cheeses . Pour over the stuffed pasta shells.

5. Bake 45 minutes or until sauce is bubbly and shells are starting to harden a bit.

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