Baked Stuffed Jumbo Shells

Name: Baked Stuffed Jumbo Shells
Ingredients: 1 to 2 lb. container Ricotta cheese; 4 eggs; 1 Tbsp. parsley; salt and freshly ground pepper to taste; 1/4 c. freshly grated Parmesan cheese; 1/4 c. freshly grated Romano cheese; 12 oz. Mozzarella cheese, grated; 1 box jumbo shells; 2 (1 lb.) jars Ragu chunky garden style sauce or sauce of your choice

9 ingredients

8 steps

Ingredients

1 to 2 lb. container Ricotta cheese
4 eggs
1 Tbsp. parsley
salt and freshly ground pepper to taste
1/4 c. freshly grated Parmesan cheese
1/4 c. freshly grated Romano cheese
12 oz. Mozzarella cheese, grated
1 box jumbo shells
2 (1 lb.) jars Ragu chunky garden style sauce or sauce of your choice

Directions

1

Cook shells as directed on box and drain well.
2

Mix Ricotta, eggs, parsley, Parmesan, Romano and Mozzarella cheeses together. Add salt and pepper to taste.
3

Fill each shell with the Ricotta mixture.
4

Pour the Ragu sauce, just enough to cover bottom of baking dish.
5

Lay shells side by side and drizzle more of the Ragu sauce over them.
6

Cover with foil.
7

Bake in 325° oven for 1 hour. Heat remaining sauce and set on table so each person can add more if they desire.
8

This recipe fills 40 shells.