INGREDIENTS
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1 (32-ounce) container ricotta cheese
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3 cups (12 ounces) shredded mozzarella cheese, divided
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1/2 cup plus 2 tablespoons Parmesan cheese, divided
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2 eggs
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1 tablespoon chopped fresh parsley
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3 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 pound cooked Italian sausage, crumbled
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1 (28-ounce) jar spaghetti sauce, divided
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1 (12-ounce) package jumbo pasta shells, cooked according to package directions, drained
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