Stuffed Shells

Stuffed Shells

1 box jumbo pasta shells

1 (2 lb) container ricotta cheese

2 C shredded mozzarella

1 C grated Parmesan cheese

3 eggs

3/4 tsp. oregano

2-3 ( 28 oz) jars or cans of spaghetti sauce

If you do not want to make 2 pans of pasta or freeze extra shells for a later meal cut this recipe in half. Cook the shells according to the package directions. Drain the pasta and cool in a

single layer on a baking sheet or wax paper. Combine the ricotta, mozzarella, and Parmesan, eggs, and oregano. Fill each shell with some of the cheese mixture. Spread a thin layer of sauce in the bottom of a 9 x 13 inch baking dish. Place the shells in the pan in a single layer. Cover with sauce. Bake covered at 350°F for 45-50 minutes or until hot and bubbly. To freeze any extra shells flash freeze for about an hour on a cookie sheet in a single layer then transfer to a resealable plastic bag. To use frozen shells, use them from frozen. Place sauce in the bottom of the baking dish. Place the shells in a single layer then cover with sauce. Bake for about 60 minutes or until hot and bubbly.