Stuffed Shells

Recipe by: Mueller, modified by the O’Connor clan

Servings: 6

Amount	Ingredient	Prep Notes
2	eggs	beaten
30 oz	ricotta
2 cups	mozzarella
1 cup	Parmesan	divided
1/2 cup	fresh parsley	chopped, can substitute ~2 teaspoons dried
1 teaspoon	salt
1/8 teaspoon	pepper
32	jumbo shells	cooked and drained
3 cups	spaghetti sauce

boil jumbo shells according to directions, drain and let cool
mix together eggs, ricotta, mozzarella, 3/4 cups of Parmesan, parsley, salt, and pepper in a bowl
spoon about two tablespoons of cheese mixture into each shell, lay shells in a large backing dish
cover shells with spaghetti sauce and sprinkle remaining Parmesan on top
cook at 350°F for 30 minutes