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Quick and easy cheese stuffed shells. Make extra to have leftovers. 2 cups Ricotta cheese 0.50 cup Parmesan cheese (grated) 0.50 tsp Oregano 0.25 tsp Salt 8 oz Jumbo pasta shells (dry) 1 cup Mozzarella cheese (shredded) 2 Large Eggs 1 tsp Parsley 0.13 tsp Peppercorn (ground) 32 oz Spaghetti sauce |
Nutrition Facts Serving Size 2 Shells Servings 9
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. |
Cook jumbo shells according to package directions. Drain, then cool in a single layer on waxed paper.
Combine cheeses, eggs and spices in a bowl.
Fill each shell with about 1-1/2 tablespoons of cheese mixture. There should be some cheese mixture left over.
Spray pan or casserole dish with your preferred oil, like olive oil or canola oil. Apply a thin layer of spaghetti sauce at the bottom of the pan or dish.
Carefully place the stuffed shells in a single layer and then smother with the remaining sauce. The top with the remaining cheese mixture.
Cover and bake at 350F for 35 minutes or until the cheese is bubbling.
Ingredients
Directions
Cook jumbo shells according to package directions. Drain, then cool in a single layer on waxed paper.
Combine cheeses, eggs and spices in a bowl.
Fill each shell with about 1-1/2 tablespoons of cheese mixture. There should be some cheese mixture left over.
Spray pan or casserole dish with your preferred oil, like olive oil or canola oil. Apply a thin layer of spaghetti sauce at the bottom of the pan or dish.
Carefully place the stuffed shells in a single layer and then smother with the remaining sauce. The top with the remaining cheese mixture.
Cover and bake at 350F for 35 minutes or until the cheese is bubbling.
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