RONZONI Jumbo Shells with Cheese Filling Original Source Ingredients 1 package RONZONI Jumbo Shells 1 container (15 oz.) ricotta cheese 2 cups (8 oz.) shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 eggs, slightly beaten 1 tablespoon chopped fresh parsley 1/2 teaspoon salt 1/8 teaspoon pepper 4 cups (32 oz.) spaghetti sauce Instructions Heat oven to 375°F. Cook shells according to package directions; drain. Rinse with cold water; drain well. Mix ricotta, mozzarella, Parmesan, eggs, parsley, salt, and pepper. Pour 1 cup sauce in bottom of 13 x 9-inch baking dish. Stuff shells with cheese mixture; place in dish. Pour remaining sauce over shells. Cover with foil. Bake 35 minutes or until hot and bubbly. Uncover. Sprinkle with extra Parmesan cheese if desired. Bake 5 minutes longer.
