Jumbo Shells with Cheese Filling

By mamacasma

Ingredients

• 1 pkg. (12 oz,) Ronzoni® Jumbo Shells, uncooked
• 4 cups (32 oz.) ricotta cheese
• 2 cups (8 oz.) shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 Tbsp. fresh parsley, chopped
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/8 tsp. ground nutmeg
• 3 cups (about 26 oz.) jar pasta sauce

Details

Servings 9
Preparation time 15mins
Cooking time 50mins
Adapted from ronzoni.com

Preparation

Step 1

1. Heat oven to 375°F.

2. Cook pasta according to package directions; drain.

3. Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg.

4. In 13 x 9 x 2-inch baking dish, spread 1/2 cup spaghetti sauce.

5. Fill each cooked shell with about 1-1/2 level tablespoons cheese mixture; layer one-half filled shells in-prepared dish.

6. Spread one-half remaining sauce over shells; layer remaining filled shells over sauce.

7. Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired.

8. Cover with foil; bake 35 minutes or until hot and bubbly (doubling recipe or more may require increased baking time).