Stuffed Pasta Shells

What you'll need:

1 box large pasta shells

1 jar spaghetti sauce (or make your own...I like the Prego garlic one)

4 C shredded mozzarella cheese, divided

1 large container of ricotta cheese

1 egg

1 Tbs Oregano

1 Tbs Basil

Minced garlic (amount is up to you...I use 2-3 heaping spoonfuls)

1 1/2 C shredded Parmesan Reggiano blend cheese, divided

1 red pepper, sliced

1 yellow pepper, sliced

1 large yellow onion, sliced

Shitake mushrooms, sliced

What you'll do:

Preheat oven to 350.
Boil pasta shells and drain.  Don't overcook them or they'll get soggy when baked.  

Saute peppers, onions and mushrooms in olive oil and a pinch of garlic until just barely not crisp.

Mix 3 1/2 C mozzarella, ricotta, egg, garlic, oregano, basil and 1 C Parmesan-Reggiano cheese in a bowl.

Spread a small amount of sauce on the bottom of a 13x9 pan (this keeps the shells from sticking)

Fill shells with cheese mixture and place in pan.  This is the tricky part.  You want to allow the shells to cool for a minute or two because handling hot pasta can burn you.  I usually use a larger table spoon and hold the shell in my left hand with the spoon in my right.  I will fill the spoon with cheese mixture, slide it into the shell opening, then slide it out, holding the shell closed with my left hand.  It sounds trickier than it is...after one or two you'll get the hang of it.  Your hands will get messy...just warning ya. 

Once all the shells are filled and lined in the pan cover with sauteed peppers, onions and mushrooms.  

Cover with remainder of sauce.  Top with remainder of shredded cheese

Bake until cheese melts and sauce is bubbling (usually about 25 minutes)