|EVERY FEW MINUTES|
1 (12 oz.) box San Giorgio jumbo shells, uncooked
4 c. ricotta cheese (2 lb.)
2 c. shredded Mozzarella cheese (8 oz.)
3/4 c. grated Parmesan cheese
1 tbsp. chopped fresh parsley
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
3 1/2 c. spaghetti sauce (32 oz. jar)
Cook jumbo shells according to package directions; drain. Cool in a single layer on wax paper or aluminum foil to keep shells from sticking together. Combine cheeses, eggs, parsley, oregano, salt, and pepper. Fill each shell with about 2 tablespoons of cheese mixture.
Spread a thin layer of sauce on bottom of 13 x 9 inch baking pan. Place shells, open side down, in a single layer in the pan; cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil; bake at 350 degrees about 35 minutes or until hot and bubbly. Fills about 36 shells. 10-12 servings.
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