- 40 (12 oz box) jumbo shells
- 32 oz ricotta cheese
- 16 oz mozzarella cheese
- 3/4 C grated parmesan cheese
- 3 eggs
- 3/4 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 28 oz pasta sauce
Cook jumbo shells 1/2 recommended time, until just limp. Drain. Cool in a single layer on pan or waxed paper. Combine cheeses, eggs, oregano, salt, & pepper. Fill each shell with 2 Tbsp cheese mixture. Tip: Using an icing bag with a wide tip works well for this or make your own by snipping the corner off a freezer bag.
Freeze quantity of shells for one meal in a rigid container. To serve, thaw cheese filled shells. Spread 1/2 C sauce in bottom of 13X9 pan. arrange shells in pan. Pour remaining sauce over shells. Bake @ 350 for 30 minutes.