Stuffed Shells

Ingredients

• 1 package jumbo pasta shells , 12 ounce
• 1 container ricotta cheese , 32 ounce
• 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 jar pasta sauce , 28 ounce
• 8 ounces sliced fresh mushrooms

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   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.

3. 3

   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.

4. 4

   Combine pasta sauce and mushrooms in a medium bowl. Add remaining mozzarella and Parmesan cheeses; stir until well combined.

5. 5

   Stuff shells with ricotta mixture and place in a 9x13-inch baking dish. Pour pasta sauce mixture over the shells.

6. 6

   Bake in the preheated oven until edges are bubbly and the shells are slightly set, 35 to 60 minutes.

7. 7

   Serve hot and enjoy!