Egbert Family

Jumbo Shells & Cheese


This is an easy to put together dinner that can be made complete with a side salad and garlic bread. The recipe is from the box of American Beauty Jumbo Shells. Having it printed on the box makes it easy to shop for the ingredients at the store. This also makes a great freezer meal.

JUMBO SHELLS & CHEESE

1 pkg (12 oz.) jumbo shells
4 c. (2 lb. container) ricotta cheese
2 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
2 eggs, beaten
1 T. chopped fresh parsley
3/4 t. dried oregano
1/2 t. salt
1/4 t. black pepper
3 c. (28 oz. jar) spaghetti sauce



Heat oven to 375 degrees.
Cook pasta according to package directions; drain.
In a large bowl, stir together cheese, eggs, parsley, oregano, salt, and pepper.
Spread 1/2 cup spaghetti sauce in a 9 x 13 pan.
Fill each cooked shell with about 2 tablespoons cheese mixture. Layer in baking dish.
Pour remaining sauce over shells.
Sprinkle with additional Parmesan.
Cover with foil and bake 35 minutes until bubbly.
YIELD: 8 - 10 servings. You can successfully cut this recipe in half or make the whole thing and freeze half for another dinner.