We are a pasta lovin’ and a cheese lovin’ house, so I knew these would be a hit!
1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 (28 ounce) jar pasta sauce, divided
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run cold water over them too cool them off.
In a large bowl, mix eggs, ricotta, half the mozzarella and half the Parmesan until well combined.
Cover bottom of 9×13 dish with thin layer of spaghetti sauce.
Stuff cooked shells with ricotta mixture and place in baking dish.
Pour remaining spaghetti sauce over shells and then sprinkle remaining mozzarella and Parmesan on top.
Bake in preheated oven 45 minutes, until edges are bubbly and shells are slightly set.
We had these with a salad, but I wish I would have made some nice warm yummy garlic bread to go with it, too.
Did I change anything? I actually ended up using two jars of sauce. I used just a little bit of the second one to finish off the top of the noodles. I just felt like it needed a little bit more sauce.
What did the family think? It was a hit! There was a little bit leftover and I was already dreaming about having the leftovers for lunch. Apparently, so was our oldest. He asked me if he could have the rest in his lunchbox for the next day. I reluctantly said yes. Next time I will have to make more. 🙂
adapted from a recipe on allrecipes.com