CHEESE STUFFED SHELLS
1 BOX (12 OZ.) JUMBO SHELLS
4 CUPS (2 LB.) RICOTTA CHEESE
2 CUPS (8 OZ.) SHREDDED MOZZARELLA CHEESE
¾ CUP GRATED PARMESAN CHEESE
3 EGGS
1 TBL CHOPPED FRESH PARSLEY
¾ TSP DRIED OREGANO LEAVES
½ TSP SALT
¼ TSP GROUND BLACK PEPPER
3 CUPS (28-OZ JAR) SPAGHETTI SAUCE
COOK SHELLS ACCORDING TO PACKAGE DIRECTIONS.
DRAIN; COOL SHELLS IN A SINGLE LAYER ON WAX PAPER TO KEEP
SHELLS FROM STICKING TOGETHER.
COMBINE ALL INGREDIENTS WI TH EXCEPTION OF THE SPAGHETTI SAUCE
IN A LARGE MIXING BOWL.
FILL EACH SHELL WITH ABOUT 2 TBL. OF THIS MIXTURE.
SPREAD A THIN LAYER OF THE SAUCE ON TO THE BOTTOM OF A 13X9 .
BAKING PAN.
SPRINKLE WITH ADDITIONAL PARMESAN CHEESE AND SAUCE, IF DESIRED
COVER WITH ALUMINUM FOIL
BAKE AT 350 FOR ABOUT 35 MINUTES, OR UNTIL SHELLS ARE HOT AND
BUBBLY.
10 TO 12 SERVINGS1 BOX (12 OZ.) JUMBO SHELLS
4 CUPS (2 LB.) RICOTTA CHEESE
2 CUPS (8 OZ.) SHREDDED MOZZARELLA CHEESE
¾ CUP GRATED PARMESAN CHEESE
3 EGGS
1 TBL CHOPPED FRESH PARSLEY
¾ TSP DRIED OREGANO LEAVES
½ TSP SALT
¼ TSP GROUND BLACK PEPPER
3 CUPS (28-OZ JAR) SPAGHETTI SAUCE
COOK SHELLS ACCORDING TO PACKAGE DIRECTIONS.
DRAIN; COOL SHELLS IN A SINGLE LAYER ON WAX PAPER TO KEEP
SHELLS FROM STICKING TOGETHER.
COMBINE ALL INGREDIENTS WI TH EXCEPTION OF THE SPAGHETTI SAUCE
IN A LARGE MIXING BOWL.
FILL EACH SHELL WITH ABOUT 2 TBL. OF THIS MIXTURE.
SPREAD A THIN LAYER OF THE SAUCE ON TO THE BOTTOM OF A 13X9 .
BAKING PAN.
SPRINKLE WITH ADDITIONAL PARMESAN CHEESE AND SAUCE, IF DESIRED
COVER WITH ALUMINUM FOIL
BAKE AT 350 FOR ABOUT 35 MINUTES, OR UNTIL SHELLS ARE HOT AND
BUBBLY.