This recipe is adapted from one I found online posted by Sisters Cafe which said the original recipe was by Paula Deen. I changed up the recipe to make it vegetarian and it received rave reviews from everyone.
cups prepared spaghetti sauce (again more if you plan to double the recipe)
Serving Size: 1 (201) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 228 g49 %
Total Fat 25.4 g39 %
Saturated Fat 14.4 g72 %
Cholesterol 99.3 mg
Sodium 794.4 mg
Dietary Fiber 2.5 g10 %
Sugars 6.1 g24 %
Protein 23.9 g
Cook Shells according to package directions. Be careful not to overcook them or they will tear easily. Drain and set shells out so they don't stick together.
Preheat Oven to 350 degrees.
Lightly grease 9 x 13 baking dish (2 if you are doubling the recipe).
In large bowl, combine all ingredients except spaghetti sauce and 1 cup of mozzarella cheese. Spoon into shells.
Spread a small layer of spaghetti sauce in bottom of casserole dish. Arrange filled shells over sauce and top with remaining sauce. Cover tightly with aluminum foil. (If you are making one to freeze - freeze after this step.).
Bake covered for 40 minutes. Uncover, sprinkle with remaining mozzarella cheese and bake uncovered for 5 to 10 more minutes.