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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 responsible 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. I always like to serve mine with  Lemon Garlic Asparagus. Enjoy!

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Stuffed Shells

Course: Main Course
Cuisine: Italian
Keyword: Pasta
Servings: 6
Author: Hunkiedorië

Ingredients

  • ½ Box Jumbo Shells
  • 2 Jars Pasta Sauce I prefer to use a roasted garlic, sun-dried tomato, roasted red pepper or 4 cheese sauce, I like Classico brand but anything will work
  • 24 oz Ricotta Cheese You may need more, 1.5 large tubs tend to do the trick
  • 3 Eggs
  • 1 Tbsp Italian Seasoning
  • 1½ Cups Mozzarella Cheese 1 C. for filling +1/2 C. for topping
  • ⅓ Cups Parmesan Cheese
  • 1 Cup Mushrooms *OPTIONAL*I only do this for myself, I excluded them from last weekend's batch, they are totally optional

Instructions

  • Boil the noodles according to the box directions, cooking them el dente
  • Preheat oven to 375°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