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Fill each cooked shell with cheese mixture and layer in prepared dish with spaghetti sauce. Add Parmesan cheese and additional sauce. Cover and bake until hot and bubbly.
Pasta Shells with Cheese Filling
8 to 10 servings.
- 1 pkg. (12 oz.) Ronzoni Jumbo Shells, uncooked
- 4 cups (2 lb.) ricotta cheese
- 2 cups (8 oz.) shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 3 cups (about 28-oz. jar) spaghetti sauce or homemade sauce
Heat oven to 375°F.
Cook pasta according to package directions; drain.
Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg.
In 13 x 9 x 2-inch baking dish, spread 1/2 cup spaghetti sauce.
Fill each cooked shell with about 1-1/2 level tablespoons cheese mixture; layer one-half filled shells in prepared dish.
Spread one-half remaining sauce over shells; layer remaining filled shells over sauce. Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired.
Cover with foil; bake 35 minutes or until hot and bubbly (doubling recipe or more may require increased baking time).
To Freeze Shells
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