CHEESE STUFFED SHELLS

Luckytrim

Grill Master
Gold Site Supporter
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 SERVINGS
 
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