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.
