Ingredients
10
10 servings
- •1 (12 ounce) package jumbo pasta shells
- •1 (32 ounce) container ricotta cheese
- •1 pound shredded mozzarella cheese, divided
- •8 ounces grated Parmesan cheese, divided
- •2 large eggs, beaten
- •1 tablespoon dried parsley
- •1 teaspoon salt, or more to taste
- •1 teaspoon ground black pepper
- •1 (28 ounce) jar pasta sauce
- •8 ounces sliced fresh mushrooms
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
- While the pasta is cooking, mix ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined.
- Combine pasta sauce and mushrooms in a medium bowl. Add remaining mozzarella and Parmesan cheeses; stir until well combined.
- Stuff shells with ricotta mixture and place in a 9x13-inch baking dish. Pour pasta sauce mixture over the shells.
- Bake in the preheated oven until edges are bubbly and the shells are slightly set, 35 to 60 minutes.
- Serve hot and enjoy!
Nutritional Facts
Per 10 servings
- Calories: 550
- Carbohydrate: 44g
- Fat: 25g
- Fiber: 3g
- Protein: 38g
- Sugar: 9g
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