PREP 15 MINS
COOK 40 MINS
This is yummy.
This is simple.
Kids love it.
Everyone loves stuffed pasta shells—even people who don’t think they like stuffed pasta shells. It’s just that they don’t know they love them yet. But they will. Mark my words…they will!
Pasta shells will triumph!
12 ounces jumbo pasta shells
1 1⁄4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
1 cup parmesan cheese, grated
2 lbs ricotta cheese
4 large eggs, lightly beaten
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried parsley
8 ounces spaghetti sauce (jarred or homemade)
fresh basil, chopped, for garnis
In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
Drain and cool immediately with cold water.
Drain and place open side down on paper towels.
In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
Reserve the 1/4 cup of Mozzarella.
Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
Preheat oven to 375 degrees Fahrenheit(190 C).
Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
Pour the rest of sauce over the stuffed shells.
Loosely cover with foil and bake for 40 minutes.
During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
Bake 5 more minutes.
Garnish with fresh chopped basil.
Serving Size: 1 (182 g)
Servings Per Recipe: 10
Calories from Fat 185 45%
Total Fat 20.6 g 31%
Saturated Fat 11.9 g 59%
Cholesterol 140.9 mg 46%
Sodium 398.9 mg 16%
Total Carbohydrate 31.3 g 10%
Dietary Fiber 1.5 g 6%
Sugars 2.6 g 10%
Protein 24.5 g 49%