baked pasta shells

The inspiration didn't end this week with cooking up some new and tasty recipes.  This will definitely be seeing a repeat in the cooler months.  I'm getting hungry just looking at the picture!

Baked Pasta Shells - adapted heavily from 101 Cookbooks
serves 4-6

Double recipe of Marcella Hazan's Tomato Sauce with onion and butter (Here is the recipe)

Filling -
1 tub container ricotta cheese
1 egg, beaten
1 cup freshly grated parmesan cheese
1/2 cup grated mozzarella cheese
1/4 cup chopped parsley and basil leaves
1/4 teaspoon kosher salt

1 package jumbo dried pasta shells
parmesan cheese

Prepare your tomato sauce.  This will take approximately 45 minutes to cook.

To make the filling, combine the ricotta cheese, egg and salt in a medium sized bowl.  Stir in the cheese and the fresh herbs.  Set aside.

Preheat your oven to 350 degrees.  Cook the pasta shells in well salted water and according to the package instructions.  Cook until al dente.  Drain and let cool so you are able to handle them.

In a 9x13 inch pan, cover the bottom with 1 cup of the tomato sauce.  Fill each shell with the ricotta mixture and arrange in a single layer in the pan.  Ladle tomato sauce over top of the shells.  You will have some leftover sauce.  Sprinkle the top of the shells with more freshly grated parmesan cheese.  Cover the pan with tinfoil and bake for 20 minutes.  Remove the foil and continue baking for an additional 15-20 minutes.  Serve hot.