Ingredients

The following ingredients have 1 Servings
  • 12 oz package jumbo shells
  • 1 lb fresh mozzarella cheese
  • 32 oz tub whole milk ricotta*
  • 1/4 pound parmesan cheese (grated**)
  • 1/4 cup chopped basil
  • salt and pepper
  • 2 eggs
  • 4 cups prepared tomato sauce ((I love Rao's))
  • extra virgin olive oil (for drizzling)

Instruction

  • Preheat the oven to 400 degrees F.
  • Bring a big pot of water to a boil, and add a few large pinches of salt. The water should taste salty, like the ocean.
  • Add the jumbo shells and cook for 2 minutes less than the package states (I cooked mine for 10 minutes instead of 12). Drain and rinse with cool water.
  • To make the filling, start by shredding about 1/2 of the mozzarella cheese (the rest will be used to scatter on top of the dish). Combine the mozzarella with the ricotta, parmesan, and basil, and stir well.
  • Season this mixture to taste with salt and pepper, then add in the eggs. Beat this mixture for a minute or two until it has a light, whipped texture.
  • Grab an 8×12 baking dish, as well as an 8×8. Add 1 cup of sauce to the bottom of each.
  • Take your shells and place a spoonful of cheese filling into each shell, and place it into the pan, with the open side facing downward. Line the shells up snugly as you fill all of the shells, then top each pan with 1 more cup of sauce.
  • Dot the top with torn hunks of mozzarella cheese, and if desired, add a little more grated parmesan on top.
  • Cover each pan with aluminum foil and bake for 30-40 minutes, until the sauce is bubbling and the cheese has melted.
  • To serve, you may garnish with fresh basil or drizzle with extra virgin olive oil, if desired. Enjoy!