Stuffed Shells III You Have To Try

Monday, August 29, 2022

Stuffed Shells III

"This recipe is a hit anyplace you pass. It is a very wealthy and tacky meal and seems like a deep-dish pizza while finished. I altered what I turned into originally given due to the fact I did now not like cottage cheese and added different components that I idea it deserved."

Ingredients :

1 (12 ounce) package deal jumbo pasta shells
2 eggs, crushed
1 (32 ounce) field ricotta cheese
1 pound shredded mozzarella cheese, divided
eight ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon floor black pepper
1 (28 ounce) jar pasta sauce
eight oz. Sliced clean mushrooms

Instructions :

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

Preheat oven to 350 levels F (one hundred seventy five levels C).
Bring a huge pot of gently salted water to a boil. Add pasta and prepare dinner for 8 to ten mins or until al dente; drain.
In a large bowl, blend eggs, ricotta, 1/2 the mozzarella, half of the Parmesan, parsley, salt and pepper until well blended. Stuff cooked shells with ricotta combination and vicinity in a 9x13 inch baking dish.
In a medium bowl, stir collectively pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over crammed shells.
Bake in preheated oven forty five to 60 mins, until edges are bubbly and shells are slightly set.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, prepare dinner it calmly, and make easy-up less complicated.

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