Today’s Tasty Tuesday recipe is Stuffed Shells. I first found this recipe on a Mueller’s Pasta box about 25 years ago. I’ve since tweaked it, and it’s a family favorite. I hope you enjoy!

Ingredients

12 ounces Jumbo Shells

2 eggs

2 containers (15 ounces each) ricotta cheese

2 cups shredded mozzarella cheese

1 to 1 1/2 cups grated Parmesan cheese, divided

1/2 cup chopped fresh parsley or 2 tablespoons dried parsley

1 tablespoon dried basil

1 teaspoon salt

1 Jar spaghetti sauce

Directions

1) Pre-heat oven to 350°F; spray a 9×13-inch baking dish with non-stick cooking spray and set aside.

2) Cook Jumbo Shells for 15 minutes; drain well, cover and set aside.

3) In a medium bowl, beat eggs lightly, then add in ricotta cheese, mozzarella cheese, 3/4 cup Parmesan cheese, parsley, basil, and salt. Stir well to combine.

4) Spoon about one tablespoon of cheese mixture into each shell and arrange filled shells in a single layer in the baking dish. Top with spaghetti sauce and sprinkle with remaining Parmesan cheese.

5) Bake 25-30 minutes or until internal temperature reaches 165-185°F.

If you’d like to see how I did this, click on the link below.

Happy Creating everyone!