Four Cheese Stuffed Shells

I love Italian food.

Four Cheese Stuffed Shells

12 jumbo pasta shells

1 (15oz) container ricotta cheese

1 cup shredded provolone cheese

¼ cup grated parmesan cheese

¼ cup chopped fresh parsley

1 large egg

1 tsp dried basil

¼ tsp minced dried garlic, Salt & pepper

2 cups spaghetti sauce

½ cup mozzarella

Cook pasta shells according to package directions, cooking for only 10-12 minutes. Drain pasta. Rinse with cool water; drain again. Set aside. Preheat oven to 350 degrees.

Combine ricotta, provolone, grated parmesan, parsley, egg, basil, & garlic in medium bowl. Stir until well mixed. Season to taste with salt & pepper.

Spread ½ cup tomato sauce evenly on bottom of 8 inch square metal baking pan. Fill shells with ricotta mixture; place in prepared baking pan. Spread remaining sauce over shells. Cover tightly with aluminum foil.

Bake, covered, for about 30 minutes. Uncover and bake until sauce becomes bubbly, about 15-20 minutes.

Remove from oven and sprinkle with mozzarella cheese. Return to oven until cheese is melted, 1-2 minutes. Serve immediately.