FOUR CHEESE STUFFED PASTA SHELLS

INGREDIENTS:

-1 BOX PASTA SHELLS

-2 (15 OZ) CONTAINERS OF RICOTTA CHEESE

-3 CUPS SHREDDED MOZZARELLA CHEESE

-1 CONTAINER GRATED PARMESAN

-1 CONTAINER GRATED 4 CHEESE BLEND (OR JUST ASIAGO)

-1 JAR SPAGHETTI SAUCE

-1 EGG

-ITALIAN SEASONING

-SALT/PEPPER

-DRIED OREGANO (OPTIONAL)

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Cook pasta according to package directions to al dente. Strain and rinse the shells in cold water to stop the cooking process.

2. Mix together ricotta, 1 cup mozzarella, half container of both parmesan and 4 cheese blend and egg. Add in Italian seasoning, salt & pepper to taste.

3. Spread a thin even layer of sauce on the bottom of a large baking dish (9x13). Stuff pasta shells with cheese mixture and place into dish. Cover with remaining sauce and top with all remaining cheese.

4. Cover with foil and bake for 30-35 minutes. Uncover and bake for 5-10 more minutes. Sprinkle top with dried oregano.

TIP: At the end I always broil the shells for a few minutes to get a crusty golden brown on the cheese.

Side note: This recipe does not run out of ingredients evenly. You will most likely have left over pasta shells if you cook the entire box. You can double most ingredients if you want to make a large amount - another container of ricotta, another egg and one more jar of sauce and extra cheese. Otherwise, this will be perfect for open big pan full of shells.

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