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Ingredients
- 1 (12 ounce) box San Giorgio Jumbo Shells, uncooked
- 4 c. (2 lbs.) Ricotta cheese
- 2 c. (8 ounce) shredded Mozzarella cheese
- 3/4 c. grated Parmesan cheese
- 3 large eggs
- 1 T minced fresh parsley
- 3/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 1/2 c. (32 ounce) jar spaghetti sauce
Directions
- Cook Jumbo Shells according to package directions; drain. (Cool in a single layer on wax paper or possibly aluminum foil to keep shells from stocking together.) Put together cheeses, large eggs, parsley, oregano, salt and pepper. Fill each shell with about 2 tbsp cheese mix.Spread a thin layer of sauce on bottom of 13 x 9 inch baking pan. Place shells, open side down, in a single layer in the pan; cover with remaining sauce. Sprinkle with additional Parmesan cheese, if you like. Cover with aluminum foil; bake at 350 degrees about 35 min or possibly till hot and bubbly. Fills about 36 shells. 10 to 12 servings. I use browned chuck in my sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 8 servings | |
| Calories 330 | |
| Calories from Fat 198 | 60% |
| Total Fat 22.05g | 28% |
| Saturated Fat 12.78g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 582mg | 24% |
| Potassium 197mg | 6% |
| Total Carbs 6.36g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.73g | 0% |
| Protein 26.15g | 42% |
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