This is a long-standing recipe of mine. Probably the first edible one I did after we were married besides Hamburger Helper. Not. even. joking.
I made this Monday night and was able to get 3 small casseroles from it. We ate one that fed 4 and then two smaller ones I froze that will be great just for me and the girls one night Scott is working. Usually I make 2 medium sized casseroles. OR, just make one big 9×13 casserole dish of this if you have a crowd or like leftovers. I’m going to do the recipe as it is one big casserole but you can divide between however many dishes you want.
1 pkg of jumbo shells (I prefer these over actual manicotti shells)
2 jars spaghetti sauce
32 oz ricotta cheese (or 2 15 oz containers)
3 cups shredded mozzarella cheese
2 teaspoons parsley
Cook the jumbo shells according to package. While you’re waiting, make the filling in a big bowl by mixing the ricotta cheese, 3 cups mozzarella cheese, parsley and eggs. It will come together like a big ball when you’re done.
Put 1/2 of one jar of spaghetti sauce in the bottom of the dish.
When the shells are done, run them under cold water and when they’re cool enough to touch, spoon 1-2 tablespoons of the filling into each shell. I like my filling where it makes the openings just touch or the filling puffing out just a bit. Put the stuffed shell in the casserole dish. There is no rhyme or reason here. Continue until you can’t fit anymore shells in the dish. I cram them in but usually have lots of shells left.
Top with the rest of the spaghetti sauce. Cover with the remaining 1 cup of mozzarella and sprinkle parmesan cheese on top.
Bake in the oven at 350 for 20-25 minutes or whenever the cheese is melted and everything is bubbly.
Optional: Brown 1 lb of meat and mix with the spaghetti sauce before using.