Baked Stuffed Pasta Shells

Baked Stuffed Pasta Shells

55 min | 15 min prep | SERVES 10

12	ounces jumbo pasta shells
1 1/4	cups mozzarella cheese, shredded (Reserve 1/4 cup)
1	cup parmesan cheese, grated
2	lbs ricotta cheese
4	large eggs, lightly beaten
1	teaspoon salt
1/2	teaspoon black pepper
1	teaspoon garlic powder
2	teaspoons dried parsley
1	teaspoon oregano
1	teaspoon basil
26	ounces spaghetti sauce (jarred or homemade)

1. In an 8 quart pot bring water to a boil and cook shells for 10-12 minutes or until al dente.
2. Drain and cool immediately with cold water.
3. In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
4. Reserve the 1/4 cup of Mozzarella.
5. Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
6. Preheat oven to 375 degrees Fahrenheit.
7. Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
8. Pour the rest of sauce over the stuffed shells.
9. Loosely cover with foil and bake for 40 minutes.
10. Remove foil and sprinkle remaining Mozzarella cheese on top.
11. Bake 10 more minutes.