This was soooo good! I used more spaghetti sauce than it called for but it definitely still could have had more...a whole jar at the very least but we like our Italian food with lotsa sauce:) I'll make this again for sure.
12 ounces jumbo pasta shells
1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
1 cup parmesan cheese, grated
2 lbs ricotta cheese
4 large eggs, lightly beaten
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon dried parsley
8 ounces spaghetti sauce (jarred or homemade)
fresh basil, chopped, for garnish
Directions1In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente. 2Drain and cool immediately with cold water.
3Drain and place open side down on paper towels.
4In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
5Reserve the 1/4 cup of Mozzarella.
6Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
7Preheat oven to 375 degrees Fahrenheit.
8Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
9Pour the rest of sauce over the stuffed shells.
10Loosely cover with foil and bake for 40 minutes.
11During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top. 12Bake 5 more minutes.
13Garnish with fresh chopped basil.