stuffed jumbo pasta shells

How To Make stuffed jumbo pasta shells

• Step 1
  Heat oven to 350 degrees. Cook pasta in boiling water for 8 minutes. Drain and cool immediately with cold water. You want them to be a little firm yet, for they will continue to cook in the sauce in the oven. Drain and place open side down on paper towels.
• Step 2
  In large bowl, stir together ricotta, mozzarella, parmesan, parsley, pepper, and eggs until completely combined.
• Step 3
  Spread the spaghetti sauce evenly into a 9 x 13 baking pan. (When using jarred sauce instead of making my own, I always add 1/2 tsp. each of italian seasoning, dried oregano leaves, and garlic powder).
• Step 4
  Stuff the shells with the cheese mixture and place in 4 x 6 rows on top of the spaghetti sauce in pan, leaving a little space between them. To make stuffing the pasta shells easier, I put my filling into a disposable pastry bag. If you don’t have a pastry bag, you can put it into a Ziploc bag and cut a corner off. Pipe cheese filling into shells.
• Step 5
  Brush the tops with olive oil with a pastry blush. Sprinkle with Italian seasoning.
• Step 6
  Cover loosely with foil and bake about 45 minutes or until hot and the cheese is set.
• Step 7
  Let rest for about 10 minutes before serving. Sprinkle with additional parmesan cheese, if desired. Serve with pesto sauce. Yields: 3 shells and 2 TBS. pesto sauce per person.
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