Stuffed Shells

Stuffed Shells-half of the recipe

1 box of Jumbo Shells

1 16 oz Ricotta cheese

1 egg

1 garlic clove chopped finely or 1 tsp garlic powder

2 tsp Parsley

1 tsp. Basil

1 Jar Prego Spaghetti Sauce

3 cups grated mozzarella cheese

2 tsp Oregano

Parmesan Cheese

1.      Preheat oven to 375°F

2.      Cook jumbo shells according to directions on packaging. Cool on wax or parchment paper.

3.      While noodles are cooking prepare ricotta cheese mixture by mixing ricotta cheese, egg, garlic, parsley and basil in a small bowl. Add 1 tbsp. Parmesan cheese. Add 2 cups of mozzarella cheese.

4.      Heat Spaghetti Sauce.

5.      When noodles are cooled enough to handle, open the shell (I find it easiest to press the top and bottom of the shell towards each other. This opens the shell up.) Fill shell with 2 tbsp. cheese mixture. You can freeze the shells at this point for an easy dinner later on.

6.      Cover the bottom of a 9x13 pan with about ½ of the spaghetti sauce. Line up shells on top of the sauce. Cover shells with remaining sauce then remaining mozzarella cheese. Sprinkle Parmesan cheese and parsley on top. Cover with aluminum foil. Cook in oven for 35 minutes or until the shells in the middle are cooked thoroughly, removing foil for the last 5 minutes.