3-4 c. marinara sauce
16 large shells, cooked al dente, drained and cooled
Filling
2 c. whole milk ricotta cheese
1 1/2 c. shredded mozzarella cheese plus 1/2 c. for the top
1/3 c. grated pecorino or Parmesan cheese, plus 1/4 c. for the top
2 eggs
2 tbsp. minced parsley
black pepper to taste
3-4 leaves of fresh basil, chiffonade
Preheat oven 375 F.
Spray an oven proof dish with cooking spray, and ladle about one cup of sauce on the bottom.
Mix together the filling ingredients in a large bowl until everything is incorporated.
Spoon the mixture into the shells and place in the baking dish.
Once all of the shells have been filled, ladle more sauce over the top.
Sprinkle with remaking mozzarella and grated cheese.
Bake uncovered for 20-30 minutes.
Add fresh chiffonade basil on top before serving.
