Chef’s Note
“We made this with organic pasta sauce that was home canned.DELICIOUS!Recipe courtesy of Renee at allrecipes.com.Serving size is estimated.”
READY IN:1hr30mins | SERVES:8-12 |
UNITS:US |
IngredientsNutrition
12 ouncesjumbo pasta shells2 eggs, beaten32 ouncesricotta cheese1 lb shredded mozzarella cheese, divided8 ouncesparmesan cheese, divided1 tablespoondried parsley2 teaspoonssalt1 teaspoonground black pepper28 ouncespasta sauce8 ounces sliced fresh mushroomsDirections
Preheat oven to 350.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.In a large bowl, 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 9×13 inch baking dish.In a medium bowl, stir together pasta sauce, mushrooms, and reserved mozzarella and Parmesan.Pour over stuffed shells.Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are lightly set.Source: Read Full Article