- 10
- 15 mins
- 70 mins
Ingredients
- 12 ounces jumbo pasta shells
- 1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
- 1 cup parmesan cheese, grated
- 2 lbs ricotta cheese
- 4 large eggs, lightly beaten
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 8 ounces spaghetti sauce (jarred or homemade)
- fresh basil, chopped, for garnish
Preparation
Step 1
1 In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
2 Drain and cool immediately with cold water.
3 Drain and place open side down on paper towels.
4 In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
5 Reserve the 1/4 cup of Mozzarella.
6 Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
7 Preheat oven to 375 degrees Fahrenheit.
8 Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
9 Pour the rest of sauce over the stuffed shells.
10 Loosely cover with foil and bake for 40 minutes.
11 During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
12 Bake 5 more minutes.
13 Garnish with fresh chopped basil.