Cheese filled jumbo shells

Cheese filled jumbo shells

Community Classics .
Edited on May 10, 2007

This is off the San Giorgio box, takes a while to make, but loved by everyone that tries it!


1 box (12oz) San Giorgio Jumbo Shells, Uncooked
4 cups (2lb) ricotta cheese
2 cups (8oz.) shredded mozzarella cheese
3/4 cup grated Parmesan cheese
3 eggs
1 teaspoon dried parsley
3/4 teaspoon dried oregano leaves
1/4 teaspoon ground black pepper
3 cups (28oz jar) spaghetti sauce


Cook Jumbo shells according to package directions; drain. (Cool in a single
layer on wax paper or aluminum foil to keep shells from sticking together.)
Combine cheeses, eggs, parsley, oregano, and pepper. Fill each shell with
about 2 tablespoons mixture.

Spread a thin layer of sauce on bottom of 13x9 inch baking pan. Place
shells in the pan; cover with remaining sauce. Sprinkle with additional
Parmesan cheese, if desired. Cover with aluminum foil; bake at 350 degrees
about 35 minutes or until hot and bubbly. 10 to 12 servings.

Not a NESTLÉ®-tested recipe.

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