Stuffed Pasta Shells
No one is going away hungry after devouring some of this goodness. This makes a big batch, enough for a big get-together.
Servings 12
Calories 334kcal
Equipment
Ingredients
- 12 ounces jumbo pasta shells
- 2 eggs beaten
- 32 ounces ricotta cheese
- 1 tablespoon dried parsley
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 pound Mozzarella cheese shredded divided
- 8 ounces Parmesan cheese freshly grated, divided
- 28 ounces pasta sauce
- 8 ounces mushrooms sliced
- 1 pound Italian sausage use hot for a great kick!
Instructions
- Preheat oven to 350 F.
- Cook pasta per package instructions.
- Drain well.
- Meanwhile, cook sausage until done. Drain.
- Combine the eggs, ricotta, parsley, salt, pepper and half of the mozzarella and Parmesan cheeses.
- Stuff mixture into shells (I used a cookie press, but you can also put the stuffing into a plastic bag, cut a corner off, and squeeze).
- Place shells into a 9x13 baking dish that has been sprayed with non-stick spray.
- In a large bowl, combine the pasta sauce, mushrooms, remaining cheese and sausage.
- Pour over the pasta shells.
- Bake for 45-60 minutes or until bubbly hot.
Notes
Also great with a little Pecorino-Romano cheese added.
Nutrition
Calories: 334kcal | Carbohydrates: 3g | Protein: 22g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1216mg | Potassium: 219mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 429mg | Iron: 1mg