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Stuffed Shells

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 Italian seasoning
• 2 teaspoons salt
• Pinch of nutmeg
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh mushrooms (or diced if you don't like mushrooms)
• Italian sausage (optional)

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 3
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt, nutmeg and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.

Step 4
In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.

Step 5
Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.