Preheat oven to 350 degrees F. Cook shells according to package directions; drain. Coat 2 qt. baking dish with cooking spray. Combine undiluted soup, 1/4 cup Cheddar, milk, Worcestershire, onion, mustard, thyme and pepper. In separate bowl, combine ricotta, Parmesan, egg, parsley, and 1 cup Cheddar. Fill pasta shells. Spread 1/3 cup soup mixture over bottom of baking dish.
Top with half of shells. Pour half of remaining soup mixture over pasta; top with remaining shells. Top with remaining soup mixture. Cover with foil; bake 30 minutes. Uncover; sprinkle with remaining Cheddar. Bake until bubbly, 10-15 minutes.
By Robin from Washington, IA
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