Stuffed Shells by Shirley Syiek

This was a favorite dish on Christmas Eve! It is a dish that can be made ahead and freezes well, then it need only be thawed and heated.

16 oz pkg jumbo shells

16 oz pkg ricotta cheese

8 oz pkg mozzarella cheese, shredded

8 oz pkg cream cheese

2 eggs

1/2 cup dried bread crumbs (preferrably Progresso)

1/4 cup fresh parsley, chopped or 1 Tbsp dried parsley

1 tsp salt

1/4 tsp pepper

1/2 cup grated Parmesan cheese

Prepare shells as per label directions. Drain.

Preheat oven to 350

In a large bowl, combine ricotta, mozzarella, egg, bread crumbs,

parsley, salt and pepper.

Stuff shells with rounded Tbsps of cheese mixture.

Pour some spaghetti sauce on the bottom of 2 9^"x9" pans.

Place the stuffed shells in the pan. Spoon sauce on top.

Sprinkle with Parmesan cheese.

Bake 45 min to 1 hour until bubbling and warm throughout.