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Ingredients
- 24-48 ounces Spaghetti Sauce or Marinara Sauce (See Note 1)
- 1 box Barilla Jumbo Shells Pasta (12 ounces)
- 1/2 cup freshly chopped parsley
- 1 tbsp black pepper
- 1/2 tbsp Jacobsen Garlic Salt
- 1 tbsp oregano (freshly chopped is best)
- 2 cups Shredded Mozzarella Cheese (See Note 2)
- 1/2 cup Romano Cheese (See Note 2)
- Galbani Ricotta Cheese (32 ounces) (See Note 2)
- 2 Eggs (or 1/5ish Emu egg (LOL) – See Nonna’s Emu egg recipes)
Directions
- Boil shells for 10 mins (or according to the box directions). Shells should be Al Dente or, really, even firmer than that. If you like your pasta Al Dente when you eat, don’t over boil the pasta. Remember the pasta is going to spend 30ish mins in the oven.
- Mix all 3 cheeses, both eggs, salt, pepper, oregano, and parsley in a mixing bowl.
- Put a layer of sauce into the bottom of a baking pan.
- Scoop the cheese mix into the softened shells and place them in a baking pan. Let the shells cool before touching them. 1 layer only.
- Put a layer of sauce over the stuffed shells. See Note 3)
- Place in oven at 400° F for 30ish mins. Check at 20 mins. The sauce should be boiling or browning slightly. Mostly you just want everything hot throughout the pan.
- Pull the pan from the oven when it is done and add a layer of shredded mozzarella cheese on top.
- Place back in the oven for 5 mins (just so that the cheese on top melts).
Note 1: Nonna always makes her own spaghetti or marinara sauce. As the sauce requires several hours of simmering, Nonna will sometimes make it a day or two earlier to save time when she is actually preparing the full meal. You can access the spaghetti sauce recipe and video by using the search function.
Note 2: When making a meal like this, use the best cheese. Order online from or visit a specialty cheese shop. Delicious Italian food starts with the sauce and continues with the cheese selections!
Note 3: If you like extra sauce you can heat some up and serve it on the side or make thicker layers of sauce in the baking pan.