Recipe: Cheese Filled Jumbo Shells

recipelink.com Chat Room Recipe Swap - 2001-01-03
From: Betsy.at.TKL

Recipe(tried): Cheese Filled Jumbo Shells
Posted By: Terri/GA
Date: August 4th 1998
Board: recipelink.com Ethnic/International Recipes

Cheese Filled Jumbo Shells

12 oz. box jumbo shells, uncooked
4 cups. (2 lbs.) ricotta cheese
2 cups (8 oz.) shredded mozzarella
3/4 cup grated parmesan
3 eggs
l tbsp. chopped fresh parsley (chop it fine, fine, fine)
32 oz. jar spaghetti sauce (or your own homemade)
salt and pepper to taste - if needed

Cook jumbo shells according to package directions. and drain.

Cool on wax paper or foil to keep shells from sticking together (spray with pam first!) or olive oil.

Combine cheeses, eggs, parsley, salt, and pepper.

Fill each shell with about 2 tbsp. of the cheese mixture.

Spread a thin layer of sauce on the bottom of a 9x13 pan or glass baking dish.

Place shells open side down in a single layer iin the pan; cover with remaining sauce.

Sprinkle with additional parmesan, if desired, or wait till it comes out of the oven.

Cover with aluminum foil and bake at 350 degrees for about 30 minutes or until bubbly.

Makes 2 meals and freezes well.