Ingredients
- 1 box jumbo pasta shells
- 1 tub ricotta cheese
- 5 oz parmesan cheese
- 8 oz mozzarella cheese
- 8 oz other white cheese (gruyere, havarti, monterey jack, whatever)
- 24-32 oz tomato based pasta sauce
- 1 large egg
Optional Additions
- 4 oz basil pesto
- 8 oz cooked italian sausage
- 4 oz sautéed mushrooms
- 4-6 oz cooked, chopped and drained spinach
Directions
- Preheat oven to 375
- Cook shells according to box instruction, except cook them 2 minutes less
- Drain the noodles, rinse with cold water and drain
- Mix all of the cheese, egg and any extra fillings in a large bowl
- Put a thin layer of red sauce on the bottom of a 9x13 baking dish
- Fill each noodle with a large portion of cheese mixture using your hands
- Fill the dish as much as you can, trying to use all the cheese mixture. You may have a few extra noodles
- Cover the shells in red sauce
- Bake for 35-40 minutes
- If you have extra cheese, sprinkle on top and place under the broiler until browned