We had this one for dinner the other night and the kids loved it!! It was fun for me to cook, because I nabbed the fresh parsley and basil from my garden - love it!! I had some extra stuffed shells that didn't fit into my pan, so I put them in a gallon freezer ziplock and froze them. It will be super easy to throw them in a pan with a jar of sauce from the pantry and bake it up one night for an easy dinner :)
You can also make this recipe ahead and freeze it. I like to use freezer to oven Gladware
. I just defrost in the refrigerator overnight, then bake covered with foil at 375 degrees for 45 minutes.
. I just defrost in the refrigerator overnight, then bake covered with foil at 375 degrees for 45 minutes.Jumbo Pasta Seashells with Cheesy Herb Filling
12 oz box jumbo pasta shells
4 cups ricotta cheese
8 oz mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 eggs
1 Tbs freshly chopped parsley
1 Tbs freshly chopped basil
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg, ground
28 oz spaghetti sauce or marinara
1. Heat oven to 375 degrees. Cook pasta according to package instructions, drain.
2. In a medium bowl, stir together cheeses, eggs, parsley, basil, salt, pepper, and nutmeg.
3. Fill each cooked shell with about 1 1/2 level tablespoons cheese mixture. In 13x9x2 inch baking dish spread 1/2 cup of the spaghetti or marinara sauce. Arrange filled shells in pan and cover with remaining sauce. Sprinkle with additional Parmesan cheese.
4. Cover with foil and bake 35 minutes.
