Stuffed Shells III

Chef’s Note

“We made this with organic pasta sauce that was home canned.DELICIOUS!Recipe courtesy of Renee at size is estimated.”








  • 12 ouncesjumbo pasta shells
  • 2 eggs, beaten
  • 32 ouncesricotta cheese
  • 1 lb shredded mozzarella cheese, divided
  • 8 ouncesparmesan cheese, divided
  • 1 tablespoondried parsley
  • 2 teaspoonssalt
  • 1 teaspoonground black pepper
  • 28 ouncespasta sauce
  • 8 ounces sliced fresh mushrooms
  • Directions

  • 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.
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