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Stuffed Shells

Recipe passed down for generations, perfected, and presented for all who love Italian food.

Prep
Cook
Serves 8people
Ingredients
12
oz jumbo pasta shells
2
beaten eggs
32
oz ricotta cheese
1
lb shredded mozzarella, divided
12
oz grated parmesan, divided
1
tbsp fresh parsley
1
tbsp fresh oregano
1
tbsp fresh basil
2
tsp salt
2
tsp ground black pepper
1/4
tsp cayenne pepper
28
oz pasta sauce of your choice
1
tbsp olive oil
1/2
medium onion, finely diced
2
cloves garlic, pressed
1/2
lb Italian sausage, crumbled
4
oz fresh mushrooms, finely diced
4
oz fresh mushrooms, sliced
olive oil to grease pan
Directions
1.
Preheat oven to 350 degrees. 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 pasta and let cool. Heat skillet over medium heat and add onions, cooking for about 3 minutes. Add garlic for a minute, then add sausage and cook for 5 minutes. Add mushrooms and continue cooking until soft. In a large bowl, mix eggs, ricotta, half of the mozzarella, half of the parmesan, fresh herbs, salt, pepper, and cayenne until well combined. Stuff cooked shells with cheese and herb mixture. Place shells in oiled 9x3 inch baking dish. In a medium bowl, stir together pasta sauce, mushrooms, sausage mixture, and the reserved cheese. Pour over shells. Bake in preheated oven 45 to 60 minutes or until edges are bubbly and shells are slightly set.

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