Jumbo Cheese Stuffed Shells

Freezer Directions:  Remove the plastic wrap.  Place in baking dish.  Leave the pan liner attached, so you won't have a pan to wash.  Cover with foil.  Bake at 350 for 2 hours or until hot and bubbly.

Thawed from the Refrigerator Directions: Before thawing, place in baking dish.  Remove plastic wrap. Cover with foil.  Bake at 350 for 40-50 minutes or until hot and bubbly.

Jumbo Cheese Stuffed Shells (doubling this recipe feeds 3 families of 8 persons)
Jennifer Barzee 201-5975 barzee7@gmail.com

1 12 ounce box Jumbo Shells, cooked for 10 minutes in 5 quarts water + 1 tbsp. salt
1 32 ounce container Ricotta cheese
2 cups shredded mozzarella cheese + a bit to sprinkle on top
1/2 cup grated Parmesan cheese
2 eggs
1 tbsp parsley (recipe calls for fresh, but I put this amount of dried parsley in)
1/2 tsp salt
1/4 tsp pepper
3/4 tsp dried oregano leaves
1 26 ounce jar spaghetti sauce (about 3 cups)

Cook pasta.  Combine cheese ingredients.  Put cheese ingredients into large ziplock bag.  Cut the corner of the bag.  Put sauce in the bottom of the pan.  Fill the shells with cheese mixture and place in pan.  Pour more sauce on shells.  Sprinkle a bit of mozzarella on top.  Bake at 375 for 35 minutes or until hot and bubbly. 
If you are going to freeze cover with plastic wrap and foil.  Freezer baking directions are above.