Cheese Stuffed Shells
Ingredients:
- jumbo pasta shells - 20
- ricotta cheese - 15 ounces
- grated mozzarella cheese - 2 cups
- grated Parmesan cheese - 1/2 cup
- basil leaves, chiffonade - 12
- egg - 1
- spaghetti sauce - 25 ounce jar
- salt - 1/2 tsp
- fresh ground black pepper - 1/4 tsp
Instructions:
Cook pasta shells per package directions for al dente, about 9 minutes. Drain and rinse in cold water.
In a bowl, combine ricotta, Parmesan, 1 1/2 cups mozzarella, egg, salt, pepper and basil. Spread ¾ of the spaghetti sauce over the bottom of a 13 × 9 inch casserole dish.
Spoon cheese mixture into pasta shells and place in casserole. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil; bake in a preheated 350 degree oven for 30 minutes. Uncover; bake additional 5 - 10 minutes more.
