This cheesy pasta dish is the ultimate comfort food. This freezes very well in individual portions for when you need a little self-love. Or, freeze the shells stuffed and assemble fresh with sauce and cheese.
Ingredients
12 oz Ronzoni® Jumbo Shells
4 cups ricotta cheese
2 cups shredded mozzarella cheese
½ cup shaved Parmesan cheese
2 eggs
1 Tbsp parsley, chopped
½ tsp salt
¼ tsp ground black pepper
⅛ tsp ground nutmeg (optional)
1 jar (24 oz.) pasta sauce
Instructions
Heat oven to 375°F.
Prepare pasta according to package directions; drain.
Meanwhile, in a medium bowl, stir together cheeses, eggs, parsley, salt, pepper, and nutmeg.
In 9x13 baking dish, spread ½ cup pasta sauce.
Fill each cooked shell with about 1-1/2 level tablespoons cheese mixture; layer one-half filled shells in prepared dish.
Spread one-half remaining sauce over shells; layer remaining filled shells over sauce.
Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired.
Cover with foil; bake 35 minutes or until hot and bubbly (doubling recipe or more may require increased baking time).
Recipe by Between Carpools at https://betweencarpools.com/back-of-the-box-recipes/