Stuffed Shells

Ingredients

• 2 x 12 oz boxes jumbo shells (~60 shells)

• 4 lbs ricotta

• 8oz shredded mozz + some to top

• 6oz pecorino

• 3 large eggs

• 10-12 oz fzn spinach

• 3 cloves minced garlic

• 1/2 cup minced parsley

• black pepper

• salt

• 4 Cups sauce

Process

1. Boil shells in salted water to under al-dente 6 minutes for barilla, lay on towel, spread out, let cool

2. strain ricotta

3. thaw, strain, dry, and chop spinach

4. mix filling, except eggs, then taste for salt (reserve some mozz and pecorino for topping)

5. add eggs and mix, then scoop into a piping bag

6. sauce bottom of dish, 1/2” - 1”

7. stuff shells and lay them in the dish open side up

8. top with a little extra sauce, mozzarella, and hard cheese

9. cover with foil or lid and bake at 375 for 20 minutes

10. remove foil or lid and bake for 15 more minutes

11. let sit to absorb some liquid

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