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
Ingredients:
- 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.
Posts
