Stuffed Shells

Pair it with a tossed salad and garlic bread for an easy weeknight dinner.


25 jumbo pasta shells 1 large egg 15 ounces ricotta cheese 3 cups mozzarella cheese ½ cup Parmesan cheese 3 garlic cloves 1 teaspoon Italian seasoning ½ teaspoon salt ½ teaspoon black pepper 28 ounces spaghetti sauce

Preheat the oven to 375 degrees F. Spray a 9 x 13 inch baking dish with non-stick spray. Spoon 1 cup of the spaghetti sauce into the baking dish and spread to coat the bottom. Set aside.

Cook jumbo shells to al dente. Whisk the egg in a large mixing bowl. Add the ricotta cheese, 2 cups mozzarella cheese, ¼ cup Parmesan cheese, Italian seasoning, salt and black pepper until combined.

Add the mixture to a large ziplock bag, snip the tip off the bag and pipe into the cooked shells when they are done.

Place the shells seam side up in the prepared baking dish. Pour remaining sauce over shells. Top with 1 cup Mozzarella cheese and 1/4 cup parmesan cheese.

Cover the pan with foil and place in a preheated oven at 375 degrees F. Bake for 30 minutes, uncover the baking dish and broil on high for 2-4 minutes or until the cheese is golden brown.