Ingredients
-
1 (12 ounce) package jumbo pasta shells
-
4 cups ricotta cheese (I used light and still tastes great)
-
2 cups mozzarella cheese, shredded (I used a tomato mozarella cheese for something different)
-
3/4 cup parmesan cheese, grated
-
3 eggs
-
1 tablespoon fresh parsley, chopped
-
3/4 teaspoon dried oregano leaves
-
1/2 teaspoon salt
-
3 cups spaghetti sauce (I used the same amount of tomato sauce and added tomato paste to thicken it up, and added seasonings)
-
1/4 teaspoon ground black pepper
Instructions
- Cook pasta according to package directions.
- Combine cheeses, eggs, parsley, oregano, salt and pepper.
- Fill each pasta shell with about 2 tablespoons of the cheese mixture.
- Spread a thin layer of sauce on bottom of a 13x9 inch baking pan.
- Place pasta in the pan; cover with remaining sauce.
- Sprinkle with additional Parmesan cheese, if desired.
- Cover with aluminum foil.
- Bake at 350 degrees Fahrenheit for about 35 minutes or until hot and bubbly.