1 12-oz. package pasta shells (I use Barilla)
3 eggs, beaten
16 oz. Ricotta cheese
16 oz. Mozzarella cheese
1/2 cup Parmesan cheese
3 Tbsp. parsley, chopped
Salt and pepper, to taste
Pasta sauce (homemade or jarred)
2 Tbsp. fresh basil, chopped
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Once boiling, throw in a few teaspoons of salt. Add pasta and cook for 8-10 minutes or until al dente. Drain and place individual shells on a paper towel on a baking tray.
In a large bowl, mix beaten eggs, ricotta, half the mozzarella, half the Parmesan, parsley, basil, salt and pepper. Stuff cooked shells with ricotta mixture. Ladle marinara sauce on the bottom of a 9x13 baking dish and place individual stuffed shells side by side in the dish. Ladle 2 large spoons of sauce on top of the shells. Top with mozzarella and Parmesan. Bake covered with a piece of foil for 45 minutes. Remove the foil and cook for another 10 minutes (or until edges are bubbly and shells are set). Serve with extra marinara sauce if desired. Mangia!