1 jar spaghetti sauce
1 box Jumbo Shells
30 oz. Ricotta Cheese
2 cups Shredded Mozzerella
1/2 cup grated parmesan cheese
1 tablespoon parsley flakes
1 tablespoon Italian Seasoning
1 tsp. garlic powder
Salt and Pepper to taste
Preheat your oven to 375 degrees F.
Cook shells according to package. Drain and run cool water over them to cool.
Mix ricotta, half the mozzerella, parmesan cheese, eggs, parsley, italian seasoning, garlic powder, salt and pepper in a mixing bowl, using a fork.
Spread a thin layer of sauce in the bottom of a 13x9 baking dish.
Stuff a spoonful of cheese mixture in each shell, and place in a single layer on the sauce. Cover the shells with the remaining sauce, then the remaining mozzerella.
Cover with aluminum foil, and bake for 35 minutes.
Let stand for 5-10 minutes before serving to allow cooling, and for the ricotta mixture to firm up.\
My review: Yum! I always thought of stuffed shells being a lot of work, but they aren't at all. And they are so worth it! Delicious! Serve with garlic bread and a big green salad! (and don't burn your garlic bread like I did...)