Stuffed Shells

I love easy menu options and tonight’s dinner fit the bill. I made stuffed shells. Between prep and cooking the entire meal was made in under an hour. A quick dinner preparation was exactly what I needed tonight after running around all day! Among other things we had a homeschool coop this afternoon, so dinner prep time was very limited. Here is the recipe:

1 Box (12 ounces) of Pasta Shells
32 oz Ricotta Cheese
2 Eggs, Beaten
1 tsp Parsley
2 tsp Italian Seasoning
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1 to 1 1/2 Jars Pasta Sauce (I used Bertolli Olive Oil & Garlic but use your favorite. You can make it with just one jar; we like extra sauce.)
1 cup Shredded Mozzarella Cheese
1/2 cup Shredded Parmesan Cheese

Preheat the oven to 350 degrees. Cook the pasta as per box directions. Mix the beaten eggs with the ricotta cheese and all the seasonings. I did not add any extra salt to my recipe, because I figured there was enough salt in the rest of the ingredients. Stuff the cooked shells with the cheese mixture and arrange in a 9×13 inch oven safe dish. Pour desired amount of sauce over the stuffed shells. Sprinkle Mozzarella and Parmesan cheeses over top and place in preheated oven for about 35 minutes. Remember to let the dish cool for about 10 minutes before serving so that it does not fall apart on you as you try to serve it.

I served the stuffed shells with a salad and garlic bread. It was delicious!


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