Stuffed Shells

By mangia_g2

Ingredients

• 8 manicotti or 16+ large shells, cooked al dente
• 1 TB olive oil
• 2 garlic cloves, minced
• 2 TB italian parsley, minced
• 16 oz ricotta cheese
• 2 eggs
• 1/2 tsp each salt and pepper
• tomato sauce
• grated Parmigiano-Reggiano, for garnish

Preparation

Step 1

Cook pasta in boiling salted water until slightly less than al dente. They will finish baking in the oven.

In medium skillet, heat olive oil and add garlic and parsley; saute until tender, about 3 minutes.
Cool slightly and add to large bowl. Add ricotta, eggs, and s&p; mix well.

Preheat oven to 375 and grease a 13x9 pan. Stuff pasta with ricotta filling. Spread 1/2 cup tomato sauce on the bottom of the pan. Arrange shells in a single layer. Cover with sauce. Keep layering. Top with grated cheese.

Bake until heated through, about 25 minutes. Serve with extra sauce on the side.