1 30-ounce jar Ragú Old World Style Spaghetti Sauce
2 pounds part-skim Ricotta cheese
2 cups shredded part-skim Mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/8 teaspoon black pepper
1 12-ounce package jumbo shells, cooked and drained
Servings: 8
1. Preheat oven to 350 degrees F. Evenly spread 1 cup sauce in a 17" × 12" baking pan.
2. In a large bowl, thoroughly combine cheeses, eggs, parsley and pepper. Fill shells with cheese mixture and arrange in a single layer in baking pan.
3. Evenly top with remaining sauce. Bake 45 to 50 minutes or until bubbly.
2 pounds part-skim Ricotta cheese
2 cups shredded part-skim Mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/8 teaspoon black pepper
1 12-ounce package jumbo shells, cooked and drained
Servings: 8
1. Preheat oven to 350 degrees F. Evenly spread 1 cup sauce in a 17" × 12" baking pan.
2. In a large bowl, thoroughly combine cheeses, eggs, parsley and pepper. Fill shells with cheese mixture and arrange in a single layer in baking pan.
3. Evenly top with remaining sauce. Bake 45 to 50 minutes or until bubbly.
