Stuffed Shells with Four Cheeses

Ingredients

• 1 (16 ounce) package jumbo shells
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 2 eggs
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 (24 ounce) jar tomato-basil sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cook shells according to package directions; drain and set aside.
3. In a medium bowl, mix together the ricotta, mozzarella, Parmesan, Romano, eggs, Italian seasoning, garlic powder and pepper.
4. Spoon about 2 tablespoons of the cheese mixture into each cooked shell.
5. Arrange stuffed shells in the baking dish. Pour tomato-basil sauce over the shells.
6. Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and sauce is bubbly.

Interesting Facts

• The dish is believed to have originated in Southern Italy in the early 1900s.
• This dish can be served as an appetizer or as a main course.
• This dish can also be served with a side salad or garlic bread.