#294 - Stuffed Shells

(by Shirley McNevich)

1 large box jumbo pasta shells
2 lbs. ricotta cheese
1/2 lb. shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1 tsp. parsley
1 - 26oz. jar spaghetti sauce

Preheat oven to 350 degrees. Prepare pasta shells according to package directions (add a little olive oil in the water so the shells don't stick together)--set cooked shells on aluminum foil to cool. Beat eggs, ricotta, Mozzarella, Parmesan cheese, salt, pepper and parsley in a bowl using a spoon. Grease a large glass baking dish. Scoop cheese mixture into a Ziploc bag, squeeze air out of bag and close--cut a small hole in one of the bottom corners of the bag. Squeeze the bag and fill the shells with the cheese mixture. Layer sauce and pasta shells in the baking dish. Add extra mozzarella and Parmesan cheese on top. Bake at 350 degrees for 30-40 minutes or until bubbling hot. Serve with garlic bread.