SUBMITTED BY: Cindy Linville Crook
1 (16-oz) package of jumbo shells, about 40
2 (15 oz or16 oz) containers of Ricotta cheese
1 (8 oz) pkg. shredded Mozzarella cheese
2 large eggs
1/3 cup dried bread crumbs
1/4 cup chopped parsley
1 tsp salt
1/4 tsp pepper
29 ounces (jar or homemade) marinara sauce
1/2 cup Parmesan cheese
Prepare shells as directed, drain well.
In a large bowl combine Ricotta, Mozzarella, eggs, bread crumbs, parsley, salt and pepper. Mix well. Stuff by rounded tablespoonfuls of cheese mixture into each cooked shell. Spoon 3/4 cup of sauce into two 13 x 9 baking dishes. Arrange shells, seam side down, over sauce in one layer. Spoon remaining sauce evenly over shells; sprinkle w/ Parmesan cheese. Bake for 30 minutes at 350 degrees, or until shells are heated through.
Can be frozen up to one month – prepare as directed, but do not bake, wrap up tightly and freeze. To serve, bake at 350 degrees covered for one hour, or until hot.
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