Cheese-Filled Stuffed Shells Recipe

Our daughter Jenelle is a terrific cook. Last week I wasn’t feeling well so she sent over dinner to us. She sent over an unbaked pan of San Giorgio Cheese-Filled Stuffed Shells, a garden salad and dinner rolls. She had the entire thing put together and all I had to do was bake it for 35-40 minutes.

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She included a recipe print-out from the San Giorgio website (the recipe she used) so that I would have the recipe and baking instructions. Here’s the recipe.

Cheese-Filled Stuffed Shells Recipe

12 oz. San Giorgio® Large Shells
4 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup shaved Parmesan cheese
2 eggs
1 Tbsp parsley, chopped
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
1 jar(24 oz.) pasta sauce

Preheat oven to 375 degrees F.

Prepare pasta according to package directions; drain. Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg. In 13 x 9 x 2-inch baking dish, spread 1/2 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).

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