Jumbo Shells with Cheese Filling
- Servings: 9
This traditional stuffed shells recipe will become a family favorite.
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INGREDIENTS:
| 12 oz | San Giorgio® Jumbo Shells |
| 4 cups | ricotta cheese |
| 2 cups | shredded mozzarella cheese |
| 1/2 cup | shaved Parmesan cheese |
| 2 | eggs |
| 1 Tbsp | parsley, chopped |
| 1/2 tsp | salt |
| 1/4 tsp | ground black pepper |
| 1/8 tsp | ground nutmeg |
| 1 jar | (24 oz) pasta sauce |
DIRECTIONS:
- Heat oven to 375°F.
- Prepare pasta according to package directions; drain.
- Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg.
- In 13 x 9 x 2-inch baking dish, spread 1/2 cup pasta sauce.
- Fill each cooked shell with about 1-1/2 level tablespoons cheese mixture; layer one-half filled shells in-prepared dish.
- Spread one-half remaining sauce over shells; layer remaining filled shells over sauce.
- Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired.
- Cover with foil; bake 35 minutes or until hot and bubbly (doubling recipe or more may require increased baking time).
