12 ounces jumbo shells
16 ounces shredded mozzarella
24 ounces tomato sauce
1/3 cup chopped fresh basil
2 tablespoons parsley
2/3 cup Romano cheese, shredded
1/2 cup Parmesan cheese, shredded
16 ounces Ricotta cheese
2 tablespoons minced garlic
Salt to taste
1/2 tablespoon pepper
Boil your jumbo shells and drain/let cool.
In a large mixing bowl, combine all of your ricotta cheese, Romano cheese, Parmesan cheese, eggs, basil, parsley, garlic, pepper, and a pinch of salt. Mix together until the mixture is smooth and everything is combined.
Spread a thin layer of your tomato sauce on the bottom of a 9 X 13 inch baking sheet. Fill shells with ricotta mixture and place them, cheesy side up, on your baking sheet. Do this until you are either out of shells or cheese mixture.
Top the shells with the rest of your tomato sauce and sprinkle the mozzarella cheese on top of that. Add some parmesan cheese to the top as well, for extra flavor!
Bake in a 350 degree oven for 30 minutes.
Once done, serve on a plate and sprinkle some fresh parsley on top for a pop of color!