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Ingredients
12 oz pkg jumbo pasta shells
32 oz ricotta cheese
24 oz mozzarella cheese, shredded
2/3 cup Parmesan cheese, grated
2 eggs
1 tbsp parsley, chopped
3 garlic cloves, minced
1/2 tsp salt
1/2 tsp black pepper
28 oz jar pasta sauce[/vc_column_text][vc_column_text]
Directions
Preheat oven to 350°. Coat a 9″ x 13″ baking dish with nonstick cooking spray. Cook the shells according to the package directions; drain.
In a large bowl, combine ricotta cheese, mozzarella cheese (2 cups), Parmesan cheese (1/2 cup), eggs, parsley, garlic, salt, and pepper; mix well.
Spread 1 cup of spaghetti sauce evenly over the bottom of the baking dish. Spoon ricotta mixture into a pastry tube (or large reseable plastic storage bag with a corner snpped off). Squeeze about 1 tbsp of cheese mixture into each shell; place filled shells into baking dish. Pour the remaining spaghetti sauce over the filled shells, cover with aluminum foil, and bake for 40 minutes.
Remove foil from the dish and sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake for 10-12 additional minutes, or until shells are heated through and cheese is golden and bubbling. Let sit for 10 minutes before serving.[/vc_column_text][/vc_column][/vc_row]