Baked Stuffed Shells 1 (12-ounce) package jumbo pasta shells 1 (32-ounce) container ricotta cheese 3 cups (12 ounces) shredded mozzarella cheese, divided 1/2 cup plus 2 tablespoons Parmesan cheese, divided 2 eggs 1 tablespoon chopped fresh parsley 3 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon black pepper 1 (28-ounce) jar spaghetti sauce Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Cook shells according to package directions; drain. In a large bowl, combine ricotta cheese, 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, the eggs, parsley, garlic, salt, and pepper; mix well. Spread 1 cup spaghetti sauce evenly over bottom of prepared baking dish. Spoon ricotta mixture into a pastry tube or large resealable plastic storage bag with a corner snipped off. Squeeze about 1 tablespoon cheese mixture into each shell; place filled shells in baking dish. Pour remaining spaghetti sauce over filled shells, cover with aluminum foil, and bake 40 minutes. Back to Italian Foods