Stuffed Shells

Ingredients

• 1 (12 ounce) package jumbo pasta shells
• 2 eggs, beaten
• 1 (32 ounce) container ricotta cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 jars pasta sauce
• 8 ounces sliced fresh mushrooms
• 1 lb. ground beef
  

Directions

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Brown ground beef and add pasta sauce, mushrooms and reserved cheeses.
   
4. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. I refrigerate this for about 10 minutes so it is easier to stuff in the shells. Stuff cooked shells with ricotta mixture and place in a roasting pan - it never fits in a 9x13 dish for me.
   
5. Pour beef and pasta sauce mixture over stuffed shells.
6. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.