This is one of my favorite meals and it is perfect for when you are feeding vegetarians and non-vegetarians at the same time. You can also used softened tofu in place of the ricotta (which I have done) if someone is vegan or has a dairy allergy. It has come out perfect every time. It freezes well too. Enjoy.
1 16-ounce package jumbo shell macaroni (about 40)
2 15-ounce containers of ricotta cheese
1-8 ounce package of mozzarella cheese, shredded
1/3 cu dried bread crumbs
¼ cup chopped parsley
1 tsp. salt
¼ tsp. pepper
1 29-ounce jar meatless spaghetti sauce
½ cup grated Parmesan cheese
About 1½ hours before serving (or even early in the day) prepare pasta as label directs; drain well. Meanwhile, preheat oven to 350 degrees. In large bowl, combine ricotta, mozzarella, eggs, bread crumbs, parsley, salt and pepper. Stuff rounded tablespoonful of cheese mixture into each cooked shell.
Spoon ¾ cup spaghetti sauce into each of two 13x9” baking dishes. Arrange stuffed shells over sauce in one layer. Spoon remaining sauce evenly over shells; sprinkle with Parmesan cheese. Bake 30 minutes or until shells are bubbly and heated through.
If you want to freeze the second pan, use freezerproof and ovenproof pan, prepare as above, but do not bake; wrap and freeze. To serve, preheat oven to 350 and bake frozen shells, covered, for 1 hour or until hot.
To print recipe CLICK HERE