Ingredients:
1 package (12 ounces) jumbo pasta shells
4 cups ricotta or cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 teaspoon fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 jar (32 ounces) spaghetti sauce
1/4 cup water
Directions:
Cook pasta shells according to the package instructions; drain and set aside.
In a large bowl, mix ricotta cheese, 1 1/2 cups of mozzarella cheese, Parmesan cheese, eggs, parsley, salt, and pepper.
Preheat oven to 350°F (175°C).
Spread half of the spaghetti sauce on the bottom of a baking dish.
Stuff each shell with the cheese mixture and place them in the baking dish.
Pour the remaining spaghetti sauce over the shells. Drizzle with water.
Cover and bake for 40 minutes.
Uncover; sprinkle with the remaining mozzarella cheese.
Bake for 5-10 more minutes or until cheese is melted.
Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 75 minutes
Kcal: 460 kcal | Carbs: 35g | Protein: 23g | Fat: 20g | Fiber: 2g | Sugars: 8g | Servings: 6 servings