Three Cheese Stuffed Shells

This pasta is perfect for the cheese lover in your house!

340g package jumbo pasta shells

eggs, beaten

400g container ricotta cheese

1lb

shredded mozzarella

cup grated parmesan cheese

2 tsp

salt

1 tsp

ground black pepper

648 ml jar of Stefano pasta sauce

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish with a layer of sauce underneath.
Once all the stuffed shells are placed in the dish, top with the remainder of the sauce and cheeses.
Bake in preheated oven 35-45 minutes, until edges are bubbly and shells are slightly set.