Stuffed Shells III You Have To Try

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Stuffed Shells III

"This recipe is successful anyplace you pass. It is a very rich and tacky meal and seems like a deep-dish pizza when achieved. I altered what I became initially given because I did now not like cottage cheese and brought different ingredients that I thought it deserved."

Ingredients :

1 (12 ounce) package jumbo pasta shells
2 eggs, overwhelmed
1 (32 ounce) box ricotta cheese
1 pound shredded mozzarella cheese, divided
eight ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
eight oz sliced sparkling mushrooms

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H30M

Preheat oven to 350 degrees F (175 tiers C).
Bring a massive pot of lightly salted water to a boil. Add pasta and prepare dinner for eight to 10 minutes or until al dente; drain.
In a big bowl, mix eggs, ricotta, 1/2 the mozzarella, half of the Parmesan, parsley, salt and pepper until well mixed. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over filled shells.
Bake in preheated oven forty five to 60 mins, till edges are bubbly and shells are slightly set.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook it lightly, and make easy-up easier.

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