Categories: Casserole, Italian, Main Dish, Vegetarian

Ingredients

• 12 ounces jumbo pasta shells
• 1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
• 1 cup parmesan cheese, grated
• 2 lbs ricotta cheese
• 4 large eggs, lightly beaten
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley
• 8 ounces spaghetti sauce (jarred or homemade)
• fresh basil, chopped, for garnish

Directions

1. In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.

2. Drain and cool immediately with cold water.
3. Drain and place open side down on paper towels.
4. In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
5. Reserve the 1/4 cup of Mozzarella.
6. Place a thin layer of spaghetti sauce into the bottom of a 12 × 9 × 2 inch baking dish.
7. Preheat oven to 375 degrees Fahrenheit.
8. Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
9. Pour the rest of sauce over the stuffed shells.
10. Loosely cover with foil and bake for 40 minutes.
11. During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
12. Bake 5 more minutes.
13. Garnish with fresh chopped basil.

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