Stuffed Shells with 3 Cheeses

from ButterYum

makes a very large casserole

Ingredients

• 1 box jumbo shells (not quite fully cooked - rinsed and cooled completely)

• 2 eggs

• 32 ounces ricotta cheese

• 16 ounces shredded mozzarella cheese, divided

• 4 ounces grated parmesan cheese, divided

• 3 tablespoons dried parsley

• 2 teaspoons kosher salt

• 2 teaspoons ground black pepper

• 1 teaspoon red pepper flakes

• 10 ounces frozen spinach, thawed and squeezed dry (optional)

• 3-4 cups of your favorite tomato sauce (try my homemade version), divided

Directions

1. Preheat oven to 350F.

2. In a large baking dish (approx. 10x13 or 11x14), spoon 1/2 of the tomato sauce; set aside.

3. In a large bowl, combine the eggs, ricotta, 1/2 the mozzarella, 1/2 the parmesan, parsley, salt, pepper, red pepper flakes, and optional spinach; mix well.

4. Fill the partially cooked pasta shells and place them on top of the layer of tomato sauce in the baking dish.

5. Top with the remaining sauce, mozzarella, and parmesan.

6. Sprinkle with dried parsley.

7. Cover well with non-stick foil and place baking dish on a sheet pan.

8. Bake covered in a 350F oven for 50-60 minutes, or until the shells are hot and bubbly.

9. Remove foil and bake an additional 5-10 minutes until the cheese is golden brown.

10. Remove from oven and rest for 10-15 minutes before serving. Enjoy!