Stuffed Shells Print Email

Very easy! This dish is perfect for the kids make with a little help from dad.

1 package jumbo shells
2, 15 oz cartons fresh Ricotta
2 eggs, beaten
3 cups shredded mozzarella, separated
1/4 cup grated Parmigiano-Reggiano
1/2 cup minced parsley, fresh or dried
grindings of black pepper to taste
1-2 jars prepared pasta sauce of your choice

Boil pasta according to package directions, do not over-cook! Drain and rinse with cool water. While pasta cooks, mix together ricotta, eggs, 1 1/2 cups mozzarella, parmesan, pepper and parsley. Spoon into shells and place in a ceramic or glass dish with 1/2 inch of pasta sauce on the bottom. Fill dish with shells, sides touching and add additional sauce to moisten. Top with remaining mozzarella and bake in a 350 degree oven until bubbling hot.