Stuffed Shells

Name: Stuffed Shells
Yield: serves 6
Ingredients: 12 ounces jumbo shell pasta; 2 eggs; 32 ounces ricotta cheese; 1 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1 (26-ounce) jar prepared spaghetti sauce; 2 cups grated mozzarella cheese

December 14, 2011

I love everything about stuffed shells—love to make them, love the aroma as they’re baking, and even love waiting for the cheese on top to get brown. And, of course, I love to eat them. Here’s the good news: other than the fact that it takes a while to stuff the shells, they’re super easy to make. Plus, you can freeze any leftovers for later.

Recipe notes

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