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Ingredients
- 1 box Jumbo Shells
- 4 eggs slightly beaten
- 2 cups Italian bread crumbs
- 2 cups (4 ounces) shredded mozzarella cheese
- 2 cups grated Parmesan cheese, divided
- 3/4 cups finely chopped onions
- 3/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 32-ounce jars Ragu Traditional no-meat spaghetti sauce
Details
Servings 10
Preparation
Step 1
Cook Jumbo shells according to package directions, stir carefully so not to break up shells. Do not overcook.
Drain and cool in a single layer on wax paper or aluminum foil to keep shells from sticking together.
Preheat over to 350°F dregrees.
Combine eggs, bread crumbs, mozzarella cheese, half the Parmesan cheese, onions, oregano, salt and pepper. Stir well.
Use a 9 X 13 baking dish. Pour a thin layer of Ragu on the bottom of the dish. Fill each shell with the filling mixture and lay open side down in dish in a single layer. When dish is filled, cover shells with Ragu and sprinkle with Parmesan cheese.
Cover with aluminum foil. Bake at 350°F degreese about 45 minutes or until hot and bubbly.
Fills about 36 shells - 10-12 servings.
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