Prep Time (minutes)
Cook Time (minutes)
1 package of jumbo pasta shells (16 oz)
4 cups of ricotta cheese
1 package of shredded mozzarella
1/2 cup of bread crumbs
1/4 cup of chopped parsley
6 fresh basil leaves chopped
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup of grated Parmesan cheese
1 Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil, Cook the pasta shells al dente (a little less than the full cooking time box says). You want them cooked but not mushy. Drain and rinse with cool water.
2 In a large bowl, mix together ricotta, eggs, mozzarella, bread crumbs, parsley, basil, salt, and pepper. Stir ingredients together really well, and stuff each shell with 2-3 tablespoons of the cheese mixture.
3 Pour prepared spaghetti sauce, or bought (don’t tell Grandma), into the bottom of two rectangular baking dishes. Place shells, opening side down, into the sauce in one layer. Pour more sauce over the top of all the shells. Sprinkle with Parmesan cheese. Bake for 30 minutes.