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Cheese filled jumbo shells

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Ingredients/Components

eggs - 3 item
salt - 1/2 tsp
8 oz - 2 c
pepper - 1/4 tsp
grated Parmesan cheese - 3/4 c
chopped parsley - 1 Tbsp
spaghetti sauce - 4 c
2 lb - 4 c
crushed oregano - 3/4 tsp
box San Giorgio jumbo shells - 1 oz

How to make cheese filled jumbo shells:

Cook jumbo shells according to package directions for about 10 minutes. Drain well. (Cool in a single layer on wax paper or aluminum foil to prevent sticking together.) Mix together cheeses, eggs, parsley, oregano, salt and pepper. Fill each shell with about 2 tablespoons cheese mixture. Spread a thin layer of sauce on the bottom of a 13 x 9 x 2-inch baking pan. Place the shells, open side down, in a single layer in the pan. Cover with about 2 cups of the sauce. Sprinkle with additional Parmesan cheese, if desired. Bake, covered, with aluminum foil at 350° for about 35 minutes or until hot and bubbly. Heat remaining sauce and serve with shells. Fills about 36 shells.

Variation: Mix 10 ounces frozen chopped spinach (thawed and drained) in filling mixture.

Recipe categories: Lunch/snacks, Main dish, Pasta shells.

Rating:

Average rating: 4, total votes: 8

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