Stuffed Shells III

Submitted by AmyZoe

"We made this with organic pasta sauce that was home canned. DELICIOUS! Recipe courtesy of Renee at allrecipes.com. Serving size is estimated."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 8-12

ingredients

• 12 ounces jumbo pasta shells
• 2 eggs, beaten
• 32 ounces ricotta cheese
• 1 lb shredded mozzarella cheese, divided
• 8 ounces parmesan cheese, divided
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 28 ounces pasta sauce
• 8 ounces sliced fresh mushrooms

directions

1. Preheat oven to 350.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, salt, and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
4. In a medium bowl, stir together pasta sauce, mushrooms, and reserved mozzarella and Parmesan. Pour over stuffed shells.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are lightly set.