Stuffed Shells

How it's supposed to Look:



Things that I am obsessed with...pasta with cheese. In fact people have been known to ask, "do you want some pasta with that Parmesan. I decided to go for the ultimate cheese and pasta dish...pasta that's stuffed with cheese. So I made some stuffed shells, stuffed with not one, not 2, but 3 types of cheeses! Heaven.

Stuffed Shells: Recipe via allrecipes.com
How Mine Looks: It looks bad, but was really really GOOD!
(sorry the pics suck, I took these after my family had already eaten most of them and it was taken with my macbook pro as opposed to my camera which I can not find)

Ingredients

• 1 (12 ounce) package jumbo pasta shells
• 2 eggs, beaten
• 1 (32 ounce) container ricotta cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh mushrooms

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
4. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Conclusion:

In the end I think I should have added a bit more sauce, I used half the bottle, because I wanted to be cheap. I also wish I would have cooked it on the stove less and had it bake less in the oven. Besides that it was really, really good. Instead of straight marinara sauce, I used this four cheese sauce by Bartoloni, I also added this two cheese combo meant for quesadia. I did not have mushrooms, so I just put green pepper in the sauce.