Stuffed Shells III

Name: Stuffed Shells III
Prep time: 30 min
Cook time: 60 min
Yield: 10
Ingredients: 1 (12 ounce) package jumbo pasta shells; 2 eggs, beaten; 1 (32 ounce) container 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; 8 ounces sliced fresh mushrooms

⏱️ Ready in 1h 30m 🥄 Prep 30 min 🔥 Cook 1h 👥 10 servings

This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 30 min

Cook 1h

Serves 10

Difficulty Medium

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 550

% Daily Value*

Total Fat 24.5g 31%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1544mg 67%

Total Carbohydrate 43.7g 16%

Dietary Fiber 3.4g 12%

Total Sugars 9.3g

Protein 37.7g 75%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined.

Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.

In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan.

Pour over stuffed shells.

Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.