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Three Cheese Stuffed Shells
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Posted on Aug 18 2011
[B]Ingredients [/B]
12 oz jumbo pasta shells
1 1/4 cup mozzarella cheese, grated
1 cup parmesan cheese, grated
2 lb ricotta cheese
4 large eggs, lightly beaten
1/2 cup fresh spinach, minced drained
1 tsp black pepper
1 tbsp dried parsley
1 tbsp lemon basil, chopped
16 oz spaghetti sauce mix with mushrooms
In a large pot, bring water to a boil and cook shells according to package directions (until al dente). Drain and plunge into cold water to cool. Drain again and set aside.
In a medium bowl, combine 1 cup mozzarella cheese, parmesan, ricotta, eggs, spinach, garlic, pepper and parsley. Pour a thin layer of spaghetti sauce on the bottom of a 12×9 baking dish and preheat oven to 375 degrees. Spoon the cheese mixture into each shell and place right side up in baking dish. Pour the remaining sauce over the shells. Cover loosely with tin foil and bake in the oven for 40 minutes. [B][I](Connie “Kiyu” Guerrero)[/I][/B]
During the last five minutes of baking, remove foil and sprinkle remaining mozzarella cheese on top of shells. Bake five more minutes. Remove from the oven and serve. [B][I](www.justapinch.com)[/I][/B]
