This is an excellent dish to take to potluck dinners. All you have to do is double the recipe and give yourself a little more time to prepare the shells. Everything else is the same. You can even drop these in the crock pot when they are done to keep them warm! Check out what they are saying about this recipe over at All Recipes:
“This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done.”
Even my two-year-old picky eater loves these shells. I mean pasta, sauce, cheese, what’s not to love?!?
Ingredients
1 (12 ounce) package Barilla jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded Kraft mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) Ragu jar pasta sauce
8 ounces sliced fresh mushrooms
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish.
In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
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Quick Tip: Leave out the mushrooms and add ground beef.
Thanks again to All Recipes for this quick and easy recipe.