Simple & Classic Stuffed Shells

• Vegetarian

• Produce

  • 1 tsp Basil
  • 1/2 tsp Garlic powder
  • 1 tsp Oregano
  • 1 tsp Parsley

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 jars Bertolli olive oil & garlic tomato sauce

• Pasta & Grains

  • 1 box Shells, jumbo

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Salt

• Dairy

  • 4 cups 2 pounds ricotta cheese
  • 2 cups Mozzarella cheese
  • 1 cup Parmesan cheese, grated

Found on craftycookingmama.com

Description

Ingredients

• 1 box of Jumbo Shells, 12 oz
• 2 pounds ricotta cheese, approx 4 cups
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese, divided
• 2 eggs
• 1 teaspoon parsley
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 2 jars Bertolli Olive OIl & Garlic Tomato Sauce, 24 oz each

Directions

• Preheat oven to 350°
• Mix together ricotta cheese, mozzarella cheese, ¾ cup Parmesan cheese, eggs, parsley, oregano, basil, salt, garlic powder & black pepper. Set aside.
• Cook pasta in salted water until al dente. Drain.
• Pour 1 jar of sauce in a lightly greased 13x9 baking dish.
• Fill each shell with cheese mixture.
• Place shell in dish on top of sauce - seam side up.
• Continue with all shells. When dish is full, create a second layer. You can spread a spoonful of sauce over bottom layer of shells to prevent sticking.
• Pour remainder of second jar of sauce over shells. Sprinkle with ¼ cup Parmesan cheese.
• Cover with aluminum foil and bake for about 30 - 35 minutes.