Description
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Ingredients
- 1 (12 ounce) package jumbo pasta shells
- 2 eggs, beaten
- 1 (32 ounce) container ricotta cheese
- 1 pound shredded mozzarella cheese, divided
- 8 ounces grated Parmesan cheese, divided
- 1 tablespoon dried parsley
- 2 teaspoons salt
- 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.
- 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.
- Drain shells. Stuff shells with ricotta mixture and place in a 9×13-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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 10