Cheese Filled Jumbo Shells |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I took a recipe of mine and revamped it. I don't remember where the original recipe came from because it is so old that is yellowed:) My DH, DD and grandsons just loved it. When I use my glass 13 x 9 x 2 pan, all the shells with not fit and I have a few left. I stuff each shell one at a time and put them in the pan as I go. Ingredients:
1 (12 ounce) box jumbo pasta shells |
4 cups ricotta cheese |
2 cups monterey jack cheese, shredded |
3/4 cup parmesan cheese |
3 eggs |
1 teaspoon dried parsley |
3/4 teaspoon dried oregano |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon salt |
4 cups spaghetti sauce, divided |
parmesan cheese, for topping |
Directions:
1. Preheat oven to 350 degrees.
2. Cooks shells according to package directions.
3. Drain well. Rinse in cold water. Cool in a single layer on wax paper or greased aluminum foil to prevent sticking together.
4. Mix together cheeses, eggs, parsley, oregano, salt and pepper.
5. Fill each shell with about 2 tablespoons cheese mixture.
6. Spread thin layer of sauce on bottom of 13 x 9 x 2 pan.
7. Place the shells open side down, in a single layer in pan.
8. Cover with about 2 cups of sauce.
9. Sprinkle with additional parmesan cheese.
10. Cover with aluminum foil and bake at 350 degrees for about 35 minutes or until hot and bubbly.
11. Heat remaining sauce to serve with shells for those who like more sauce.
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