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Cheese Filled Jumbo Shells

From the kitchen of Cari Wolfe, Director of Research and Genetic Program Development
Course Main Course, Side Dish
Cuisine Italian
Keyword Cheese, Pasta

Ingredients

  • 1 package Shells 12 oz
  • 4 cups Ricotta cheese 2 lbs
  • 2 cups Mozzarella cheese shredded
  • ¾ cup Parmesan cheese
  • 3 Eggs
  • 1 tbsp Chopped fresh parsley
  • ¾ tsp Dried oregano
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 3 cups Spaghetti sauce

Instructions

  • Cook shells according to directions.
  • Combine cheese, eggs, parsley, oregano, salt and paper.
  • Fill each shell with cheese mixture.
  • Spread some of the sauce in the bottom of a 9x13 pan.
  • Place pasta shells on top of sauce.
  • Cover with remaining sauce.
  • Sprinkle with parmesan cheese.
  • Cover with foil and bake at 350° for 35-40 minutes or until bubbly.

Notes

Add spinach! If frozen, make sure to thaw and squeeze to remove juices. 
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