This easy Italian dish is a delicious crowd-pleaser. The use of store-bought sauce is a real time saver! Once again I don’t add salt because the cheese and pasta sauce have adequate sodium.
1 box of large pasta shells
1 26 ounce jar of your favorite pasta sauce
1 32 ounce carton of ricotta cheese
½ cup Parmesan cheese
3 tablespoons of fresh parsley (chopped)
1 teaspoon of freshly ground black pepper
2 cups of mozzarella cheese (shredded)
Cook shells according to package directions. As shells cook, mix ricotta, Parmesan, eggs, parsley and pepper in a medium bowl. When shells are done drain them in a colander and rinse them with cool water to avoid finger burns while filling shells. Put ½ of the jar of pasta sauce in the bottom of a 13”x 9” baking pan. To fill shells easily, place ricotta mixture in the bottom corner of a 1 gallon sized plastic storage bag. Snip corner of bag after filling, and pipe cheese mixture into each shell. Place filled shells in baking dish and cover with remaining sauce and 2 cups of cheese. Bake at 350 degrees for 45 minutes. Makes 8-10 servings.
Photo By: Hannah Parker, "Super Stuffed Shells"