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Stuffed Shells , ( 50 )

Source of Recipe

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Recipe Link: allrecipes.com/Recipe/Stuffed-Shells-III/Detail.aspx

Stuffed Shells, ( 50 )

5 (12 ounce) packages jumbo pasta shells
10 eggs, beaten
5 (32 ounce) containers ricotta cheese
5 pounds shredded mozzarella cheese, divided
2-1/2 pounds grated Parmesan cheese, divided
1/4 cup and 1 tablespoon dried parsley
3 tablespoons and 1 teaspoon salt
1 tablespoon and 2 teaspoons ground black pepper
5 (28 ounce) jars pasta sauce
2-1/2 pounds sliced fresh mushrooms, optional

Heat 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, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in 5, 9x13x2 inch baking dishes.
In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
Bake for 45 to 60 minutes, until edges are bubbly and shells are slightly set.