This recipe makes approximately 40 shells.
1 -12 oz box jumbo shells
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated parmesan/romano/asiago blend (Kraft)
2 eggs
1/2 to 1 Tbsp Italian seasoning (per taste)
1 tsp black pepper
When baking:
24 to 32 oz pasta sauce (depends on how much sauce you like, or make you favorite homemade pasta sauce)
2 cups shredded mozzarella cheese
Cook shells according to package instructions, al dente because they will cook more in the oven later.
I drop one shell at a time in the boiling water, If two shells are stuck together, the easiest way to separate them is to slide them apart lengthwise. If you can't separate them, it's okay, you can do so after they cook.
Mix together the cheeses, eggs, Italian seasoning and black pepper.
When shells are done, remove from water and allow to drain on paper towels. Separate the shells, It is okay if some are torn or broken - there are usually more than 40 in a box. IF they are not torn too badly, they can still be stuffed as they will stick to the cheese filling.
Fill each shell with about 2 Tbsp of filling.
(If you want to freeze some or all of the shells, see below.)
To cook - 40 shells will pretty much fill two 9 x 13 baking dishes. If you don't need to cook all 40, use a baking dish(es) that will hold the desired number of shells in a single layer. Spoon a small amount of past sauce into the bottom of the dish(es), just enough to make a thin layer. Arrange the shells on top of the sauce. Spoon sauce on top of the shells. Top with mozzarella cheese.
Bake at 350 for 25-30 minutes.
To freeze - you can freeze in a baking dish ready to cook (nice if you are giving this to someone else) or you can freeze the shells individually (nice if you just want to pull out a few shells at a time)
To freeze in a baking dish, follow the directions "to cook" above but instead of baking, cover tightly with plastic wrap and then wrap in foil. If the baking dish is small enough, place inside a large freezer bag for added protection. To bake - remove foil and plastic wrap, cover again with foil and bake at 350 for 30 - 35 minutes. Remove foil and bake an additional 15-20 minutes. The size of the dish may be a factor in how long it needs to bake. Make sure the filling in the center shells is hot and creamy.
To freeze individually - place stuffed shells in a single layer on a baking sheet lined with waxed paper. Place in freezer for several hours until frozen, then place in freezer bags for storage. To cook, follow direction about "to cook" but bake 45-60 minutes. Make sure the filling in the center shells is hot and creamy.
Serve with additional pasta sauce and Parmesan cheese blend.
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