Stuffed Shells III Popular Recipes

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Stuffed Shells III

"This recipe is a success anywhere you cross. It is a completely rich and cheesy meal and looks like a deep-dish pizza when executed. I altered what I became at the beginning given because I did now not like cottage cheese and added different components that I thought it deserved."

Ingredients :

1 (12 ounce) bundle jumbo pasta shells
2 eggs, overwhelmed
1 (32 ounce) field ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
eight oz sliced sparkling mushrooms

Instructions :

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

Preheat oven to 350 tiers F (one hundred seventy five ranges C).
Bring a big pot of lightly salted water to a boil. Add pasta and cook for eight to ten mins or till al dente; drain.
In a huge bowl, blend eggs, ricotta, half of the mozzarella, 1/2 the Parmesan, parsley, salt and pepper till well mixed. Stuff cooked shells with ricotta combination and vicinity in a 9x13 inch baking dish.
In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over filled shells.
Bake in preheated oven forty five to 60 mins, till edges are bubbly and shells are barely set.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, cook it frivolously, and make smooth-up easier.

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