This a simple pasta recipe that is absolutely delicious with the creamy ricotta, parmesan and mozzarella cheeses all cooked together with fresh pasta sauce until the cheeses are bubbly

Ingredients:

• 1 12oz Box of Jumbo Shells (cooked according to package directions)
• 1 32oz Container of Ricotta Cheese
• 1 LB Bag of Shredded Mozzarella Cheese
• 2 Cups of Grated Parmesan Cheese
• 2 Eggs
• 3 Cloves of Garlic Crushed
• 2 tsp of Black Pepper
• 2 tsp of Crushed Red Pepper
• 1/4 Cup of Finely Chopped Vidalia Onion
• 2 TBSP of Fresh Basil Chopped
• Italian Seasoning
• 4 Cups of Spaghetti Sauce

Directions:

Preheat your oven to 350*

1. In a large bowl put your eggs in and beat them lightly
2. Add your crushed garlic, black pepper, crushed red pepper, chopped basil and vidalia onion to the beaten eggs and mix well
3. Put 1 cup of your grated parmesan and 1 cup of your mozzarella cheese in and mix well
4. Add the entire container of the ricotta and stir to mix all of the ingredients together well
5. Take your baking dish and add your spaghetti sauce to the bottom making sure it’s fully coated about 1″ deep with the sauce
6. Take your shells one at a time and fill with the ricotta cheese mixture, making sure not to over stuff them, you don’t want the filling falling out
7. Arrange your cheese stuffed shells in a single layer in your baking dish
8. Use the rest of your parmesan cheese to sprinkle over your cheese stuffed shells
9. Pour the remaining spaghetti sauce over the shells
10. Sprinkle lightly with the italian seasoning over the spaghetti sauce
11. Cover with the remaining mozzarella cheese spreading evenly across all of the shells
12. Bake in your preheated 350* oven on your middle rack for 30-45 minutes or until your cheese on top is lightly browned and your sauce is bubbly