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Stuffed Shells with Cheese
Conchiglioni Ripieni con Formaggio

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 60 minutes

Servings: 10-12

Regions: 

Wine pairing: Red

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Ingredients

1 boxBARILLA Jumbo Shells
1 jarBARILLA Marinara Sauce
2eggs
2 containers (15 oz. ea.)ricotta cheese
4 cups (16 ounces) shredded mozzarella cheese, divided
1 1/2 cupsgrated parmesan cheese, divided
1 tablespoon dried parsley flakes


PREHEAT oven to 350 F.
COOK shells according to package directions: drain.
SPRAY bottom of 15 x 10 x 2 inch glass baking dish with non-stick cooking spray. Spread 2 cups of the Marinara sauce in baking dish.
BEAT eggs in a large bowl. Stir in ricotta, 3 cups of the mozzarella, 1 cup of the parmesan and the parsley.
FILL each cooked shell with ricotta mixture. Arrange filled shells in baking dish. Top with remaining marinara sauce, mozzarella and parmesan.
BAKE covered with foil until bubbly, about 60 min. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.



May substitute 1/4 cup fresh parsley


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