Stuffed Shells

Stuffed Shells

• 1 box large shells
• 3 cups Ricotta Cheese
• 2 eggs
• 2 tables spoons fresh parsley
• 1 cups Parmesan cheese
• 32 oz Spaghetti sauce * I use my own
• 2 cups Mozzarella cheese

Cook the shells as directed on the box, once drained run them under cold water to help not only stop the cooking process but to also toughen them up. In a bowl mix together the ricotta cheese, eggs and parsley, transfer mixture from the bowl into a large gallon sized zip top bag. Snip off a small portion of the corner of the bag. You now have a pastry bag this will help you pipe the filling into the shells easier, leaving behind less of a mess. Spread about 3/4 cup of your sauce on the bottom of a 9x13 baking pan, this will stop your shells from sticking to the bottom of the pan and make transferring them to plates much easier. Cover shells with sauce and top with mozzarella cheese. Cover pan with foil and bake at 350 for 30-40 minutes, or until heated through. Take foil off 10 minutes before taking it out if you want the cheese on top to brown.