Stuffed Shells

Ingredients:

• 1/2 Package (6 oz.) or approx. 18 shells Barilla Jumbo Pasta Shells
• 1 Jar (27 oz.) spaghetti sauce
• 1 egg
• 1 container (15 oz.) ricotta cheese
• 1-2 cups (8 oz.) shredded mozarella cheese (divided)
• 3/4 cup (3 oz.) grated Parmesan cheese (divided)
• 1 1/2 teaspoons seasoning- parsley, oregano, basil, Italian seasoning

Directions:

1. Prep: Cook pasta shells according to the package directions, drain. Preheat oven to 350. Spray bottom of 13 x 9 glass baking dish with non-stick spray. In large bowl, beat egg. Stir in ricotta, 1 and 3/4 cups of the mozzarella, 1/2 cup of the parmesan, and the seasonings.
2. Assemble: Spread 1 cup off the sauce in baking dish. Fill cooked shells with ricotta mixture. Arrange filled shells in baking dish.
3. Pour remaining sauce over shells. Top with remaining mozzarella and parmesan
4. To cook and serve: Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 min. Let stand 5 min. before serving. Recipe makes 6 servings.
5. To freeze: Cover tightly and freeze. To bake from frozen, bake covered 1.5 hours (check after 1 hour), uncover and continue baking til bubbly and golden, 10 minutes.