~ Cheesy Stuffed Shells ~

Name: ~ Cheesy Stuffed Shells ~
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Many
Cuisine: Italian
Ingredients: 2 lb container ricotta cheese; 1 c fresh shredded parmesan cheese; 2 eggs plus 2 yolks; 3 c fresh shredded mozzarella; 1 Tbsp dried parsley flakes; 1 tsp each - garlic powder and black pepper; 1/2 tsp salt; 16 oz favorite pasta sauce; 1 - 12 oz large stuffing type shells; I topped with 4 ounces of fresh mozzarella , shredded

By Cassie *
@1lovetocook1x

My family love these shells over the meat filled version. Any cheeses would work, according to your liking. I switch them up at times, but always come back to our original version.

Enjoy!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

6 Comments

Serves:

Many

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 lb

container ricotta cheese
1 c

fresh shredded parmesan cheese
2

eggs plus 2 yolks
3 c

fresh shredded mozzarella
1 Tbsp

dried parsley flakes
1 tsp

each - garlic powder and black pepper
1/2 tsp

salt
16 oz

favorite pasta sauce
1 - 12 oz

large stuffing type shells
I

topped with 4 ounces of fresh mozzarella , shredded
Add Ingredients to Grocery List

How to Make ~ Cheesy Stuffed Shells ~

Step-by-Step

Prepare shells per box directions. Al dente works great, rinse.

In a medium bowl, mix together the cheeses. Beat eggs lightly and stir them in along with the salt, pepper and garlic powder.
Preheat oven to 375 degree F.
Using a casserole dish, spread a thin layer of sauce on the bottom of dish. Evenly stuff each shell and lay cheese side up into dish, until full. You may need to use another dish. Continue until cheese is gone. If you have extra noodles, I just fill in the crack with them.
Ladle sauce across the middle of each shell, cover with foil and bake for 45 minutes. Remove foil and sprinkle the top with more mozzarella. Place back into oven until cheese is melted and pasta bubbling.

I usually heat up extra sauce and serve with.