Return to Main Recipes Page/Return to Home Page
18 jumbo pasta shells
Preheat oven to 350°F.
Cook the shells in boiling water for 12 to 15 minutes. Drain the shells carefully making sure that you dry them before stuffing.
Spray a large glass pan with cooking spray. Then spread 3/4 of the tomato sauce on the bottom of the pan.
Mix together in a large bowl, the ricotta, 1-1/4 cups mozzarella, 1/2 cup Parmesan, parsley, and egg.
Stuff shells and carefully place in the prepared pan. Top with remaining tomato sauce, mozzarella, and Parmesan cheese. Cover with foil.
Bake at 350°F for 45 minutes covered. Then bake uncovered for 5 minutes more.
Posted by Omi Cantor
Nutritional Info Per Serving: N/A
15 oz. ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped, or 1 tablespoon dried parsley.
1 egg
1 jar prepared tomato sauce of your choice