12 oz box of shells
1 1/2 lbs ricotta cheese
8 oz mozz cheese
2 eggs, beaten
1/2 tsp salt
1 tsp. chopped parsley (always, always go with fresh-but if you can’t throw in the spice)
1/4 c. grated parm cheese
About 2-3 cups pasta sauce
1/8 tsp pepper
Jar of spaghetti sauce…you pick
Preheat the oven to 350 degrees. Boil the shells until they’re tender, about 12-15 minutes. Drain them and let them cool (sometimes it’s useful to spray a little bit of butter on them to keep them from sticking). In a medium-sized bowl, combine ricotta, mozz (set a little aside to sprinkle on after), eggs and mix. Add salt, pepper, and parsley (feel free to throw in some fresh shredded basil leaves, or the spice). Fill the shells with your cheese mix. Layer a pan with a little bit of sauce, the stuffed shells, more sauce, and sprinkle a bit of mozz on top.
To bake; cover with aluminum foil and bake about 25 minutes. Uncover and bake another 15 minutes. Let cool and serve with salad and/or garlic bread (which I conveniently also have a recipe for, search “garlic bread”).