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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Ingredients:
1 package(s) jumbo pasta shells |
2 eggs beaten |
32 ounce(s) ricotta cheese |
1 pound(s) mozzarella cheese shredded |
8 ounce(s) parmesan cheese grated |
2 teaspoon(s) salt |
1 teaspoon(s) pepper |
28 ounce(s) pasta sauce |
Directions:
1. Preheat oven to 350 degrees F.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bow; mix eggs, ricotta, half the mozzarella, half the parmesan, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
4. In a medium bowl; stir the pasta sauce, reserved mozzarella and parmesan. Pour over stuff shells.
5. Bake in preheated oven for 45 to 60 minutes, until edges are bubbly and shells are slightly set.
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