Stuffed Shells

I made this up from a combination of a bunch of other recipes. It's always a hit with anyone I've served it too.

• Ready In: 1 hr
• Serves: 3-4

Ingredients

• 20  large pasta shells
• 1  cup ricotta cheese
• 1⁄2 cup mozzarella cheese
• 1⁄2 cup parmesan cheese
• 1  egg
• 2  garlic cloves, minced
• 1  tablespoon parsley
• 1 (3 lb) jar  spaghetti sauce

Directions

1. Cook shells according to box. Lay out on wax paper to cool.
2. Place ricotta, mozzarella, parmesan, egg, garlic and parsley in a bowl. Mix until well combined. Place in a large zip-top bag.
3. Preheat oven to 375.
4. In a 9x9 inch (preferrably glass) dish, place a thin layer of sauce.
5. Cut off 1 corner of the bag. Pipe mixture into shells. Place one by one into the pan. Pour sauce over shells.
6. Make sure everything is covered with sauce. If using a glass dish, check the sides to make sure there is sauce between the shells and the dish. If the shells are sticking out they will get dried out and hard.
7. Optional: Sprinkle mozzarella and parmesan on top.
8. Bake uncovered for 30 minutes or until sauce is bubbling.
9. Take out of oven. This will need to cool at 15-20 minutes, a perfect time for baking breadsticks.