Zutaten für Cheese Filled Jumbo Shells
- Jumbo Pasta Shells
- Ricotta Cheese
- Mozzarella Cheese
- Parmesan Cheese
- 2 large eggs
- Fresh Parsley
- Dried Oregano Leaves
- 1 teaspoon salt
- Ground Black Pepper
- Spaghetti Sauce
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Zubereitung von Cheese Filled Jumbo Shells
- Cook 1 pound of San Giorgio jumbo pasta shells according to package directions until al dente. Drain and set aside.
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 16 ounces ricotta cheese, 8 ounces mozzarella cheese (shredded), 1/2 cup grated Parmesan cheese, 2 large eggs, 1/4 cup chopped fresh parsley, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
- Fill each cooked pasta shell with about 2 tablespoons of the cheese mixture.
- Spread a thin layer (about 1 cup) of your favorite marinara sauce on the bottom of a greased 13x9 inch baking pan.
- Arrange the filled pasta shells in the baking pan.
- Cover the shells with the remaining marinara sauce (about 2 cups).
- Sprinkle with additional Parmesan cheese (about 1/4 cup), if desired.
- Cover the baking pan with aluminum foil.
- Bake for 35-40 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned. Remove foil during the last 5 minutes of baking for browning.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
19g
Fat
66g
Carbs
11g
