Ingredients
1 lb. box Jumbo Shells
1 carton Ricotta Cheese
8 oz. Shredded Mozzarella Cheese
1/2 cup Parmesan Cheese
1 Egg
1 tsp. Parsley
1 lb. Venison
1 Medium Onion, chopped
3 cloves Minced Garlic
32 oz. Spaghetti Sauce
Cooking Oil (or spray) to prevent sticking
Cook shells as package directs; drain, spray with cooking oil to prevent sticking, and set aside. Brown venison with onion and garlic. Mix in parmesan and ricotta cheeses, ½ cup of mozzarella, egg and parsley. Fill cooked shells with mixture and put in greased 9"x13" pan. Cover with spaghetti sauce and remaining Mozzarella cheese. Cover and bake at 350-degrees for 35 to 45 minutes. Uncover 5 minutes before removing from oven.
