A hearty and satisfying meal that is sure to please everyone in the family. Pair it up with a green salad and you are good to go.
1/2 of a 12 oz box of jumbo shells (18 shells)
1 teaspoon salt
1 15 ounce container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
2 tablespoons chopped fresh parsley
1 26 ounce jar Italian pasta sauce( or homemade)
Preheat oven to 350. Bring a large pot of water to boil. Add 1 teaspoon salt and pasta shells to the water. Boil the pasta shells until they are tender but still a little firm. When pasta is done drain shells and run under cold water to stop the cooking.
In a large bowl stir together the ricotta cheese, eggs, parmesan cheese, mozzarella cheese and parsley. Pour about 1 cup of pasta sauce into a 9x12 casserole dish. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side into the casserole dish. At this point the dish can be made and refrigerated for up to 24 hours.
Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly about 30 minutes.