Prep 30 mins
Cook 35 mins
I took a recipe of mine and revamped it. I don't remember where the original recipe came from because it is so old that is yellowed:) My DH, DD and grandsons just loved it. When I use my glass 13 x 9 x 2 pan, all the shells with not fit and I have a few left. I stuff each shell one at a time and put them in the pan as I go.
- 1 (12 ounce) box jumbo pasta shells
- 4 cups ricotta cheese
- 2 cups monterey jack cheese, shredded
- 3⁄4 cup parmesan cheese
- 3 eggs
- 1 teaspoon dried parsley
- 3⁄4 teaspoon dried oregano
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon salt
- 4 cups spaghetti sauce, divided
- parmesan cheese, for topping
- Preheat oven to 350 degrees.
- Cooks shells according to package directions.
- Drain well. Rinse in cold water. Cool in a single layer on wax paper or greased aluminum foil to prevent sticking together.
- Mix together cheeses, eggs, parsley, oregano, salt and pepper.
- Fill each shell with about 2 tablespoons cheese mixture.
- Spread thin layer of sauce on bottom of 13 x 9 x 2 pan.
- Place the shells open side down, in a single layer in pan.
- Cover with about 2 cups of sauce.
- Sprinkle with additional parmesan cheese.
- Cover with aluminum foil and bake at 350 degrees for about 35 minutes or until hot and bubbly.
- Heat remaining sauce to serve with shells for those who like more sauce.
This was exceptional I made as stated except I could not buy jumbo shells, so I made it in cannelloni instead. I also made it with Recipe#167977 instead of plain spaghetti sauce. The flavour of the cheeses in this was awesome, we all raved about it, I did make one more sub and that was I used gruyere cheese instead of monterey jack as I can not buy that in Switzerland. You have nailed another superb recipe happynana and I am sure it would be just as good made with regular spaghetti sauce as the combination of the cheeses and herbs is wonderful. A definite keeper and judging by the oh wow's tonight, it will become a regular addition to our table.