Italian Stuffed Shells

1. Preheat oven to 350 F.
2. Cook shells according to the directions on the package. When done, set aside to drain.
3. While the shells are draining, in a large bowl, mix the ricotta, egg, ½ cup shredded mozzarella, ¼ cup grated Parmesan, parsley, salt and pepper. Combine well.
4. Ladle 1 ½ – 2 cups of the Italian Gravy (or prepared marinara sauce) into the bottom of a baking dish. For this I used a 10” round ceramic tart pan (non-removable bottom—don’t want it to leak).
5. Spread the sauce around. You want about a 1/2-3/4” thick layer.
6. Gently cup a shell in your hand opening the shell up.
7. Fill each shell with the cheese mixture. You can add as much as you like depending on your cheese obsession. For this recipe I added about 1 1/2 -2 rounded tablespoons.
8. Nestle each stuffed shell side by side into the sauce in the pan. You don’t want it jammed in there but you want to ensure each one can stand up without falling over.
9. Take the remaining sauce and drizzle over top of the shells.
10. Cover with foil and set the pan on a cookie sheet before you put it into the oven.
11. Bake for 25 minutes then remove the foil.
12. Top with the remaining mozzarella and Parmesan cheese.
13. Put it back into the oven uncovered for 5-10 minutes to melt the cheese.
14. Garnish with fresh oregano.
15. Allow to cool for 5-10 minutes then serve.