This is probably one of my signature dinners. It’s nothing exciting but it tends to be something that my friends request pretty frequently. It is always guaranteed for both my birthday and my friend Ali’s birthday. This past weekend Ali rented a cabin in Hayward for her and a group of friends to celebrate her birthday over the weekend. I have to say it was one of the best weekends I have had in a long time. She has such a wonderful group of friends and the cabin was too beautiful for words. I was responsable for dinner one night so I gave Ali several options, and just as I expected my little Italian zeroed in on the pasta right away. It was a big hit and everyone was requesting the recipe so I finally decided to take a minute to type it up. It is so simple I have always made it from memory. I made four pans of this pasta, but this recipe should make about a pan, maybe two depended on how you stuff the shells and your pan.
- 1/2 Box Jumbo Shells
- 2 Jars Pasta Sauce (I prefer to use a roasted garlic, sundried tomato, roasted red pepper or 4 cheese sauce, I like classico brand but anything will work)
- 1 Large Tub Ricotta Cheese
- 3 eggs
- 1 T. Italian Seasoning
- 1 C. Mozzarella Cheese for filling +1/2 C. for topping
- 1/3 C. Parmesan Cheese
- *1 Can mushrooms-drained (I only do this for myself, I excluded them from last weekend’s batch, they are totally optional)
- Boil the noodles according to the box directions.
- Preheat oven to 350°F.
- In a large bowl mix together all three cheeses, eggs and italian seasoning.
- In the bottom of a large casserole dish spread a thing layer of your sauce. (this will probably take about 1/2 of one jar)
- Using a spoon fill each shell, I like mine pretty full but there is no wrong amount. I tend to do about two spoonfuls per shell.
- Place the filled shells in rows one at a time as you stuff them until your pan if filled.
- If you are using mushrooms I sprinkle them all over the tops of the shells.
- Top with your remaining sauce, you may want to use a little of a second jar. you want the shells pretty covered but not swimming.
- Sprinkle with mozzarella cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and continue to cook for 10-15 minutes, until the cheese is melted and bubbly.
- I always like to serve mine with Lemon Garlic Asparagus