Ricotta Stuffed Shells

Yes, the photo is obscured by steam actually coming off of the food! LOL! These turned out very good, and I shared them with friends.

Ricotta Stuffed Shells

36 (12 oz. package) jumbo pasta shells
4 c. (2 lbs.) ricotta cheese
2 c. (8 oz.) mozzarella, shredded; 1/2 c. set aside
3/4 c. Parmesan
3 eggs
1 T. parsley flakes
1 t. garlic powder
1/2 t. oregano
1/2 t. salt
32 oz. jar marinara (or your favorite pasta sauce)

1. Cook shells according to package instructions, drain, rinse with cold water, and then leave shells floating in 2 inches of cold water. (this will prevent them from sticking together and/or drying out.)
2. Heat oven to 350˚.
3. In a 9x13 baking pan, pour a layer of your sauce to make a base for the shells.
4. In large mixing bowl, combine: cheeses, eggs, and seasonings.
5. Place a kitchen towel on the surface where you are working, to catch the extra water which may drip off the shells.
6. Pick up one shell and drain over pot; move over to workspace and fill shell with about 2 tablespoons of cheese mixture. Place in baking pan.
7. Continue filling shells and line them up in the prepared pan.
8. Pour remaining sauce over the stuffed shells; sprinkle with that 1/2 cup of mozzarella you had set aside.
9. Cover with foil and bake at 350˚ for 30-40 minutes, until you see the sauce bubbling at the sides of the pan when you lift the foil.
10. Serve with garlic bread and a nice side salad.