Stuffed Shells III

Ingredients

  • 1 (12 ounce) package jumbo pasta shells
  • 2eggs, beaten
  • 1 (32 ounce) container ricotta cheese
  • 1 pound shredded mozzarella cheese, divided
  • 8 ounces grated Parmesan cheese, divided
  • 1 tablespoon dried parsley
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 (28 ounce) jar pasta sauce
  • 8 ounces sliced fresh mushrooms
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

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  • Step 2

    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Step 3

    In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish.

  • Step 4

    In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.

  • Step 5

    Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

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