Stuffed Shells

Cheese Filling and Pasta:

3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
16 jumbo shells (prepare as directed, al dente preferred)

Adjust oven rack to middle position and heat oven to 375 degrees.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

Remove noodles from water and place in single layer on clean kitchen towels.

Spread bottom of baking dish evenly with 1 1/2 cups spaghetti sauce (your choice). Using soup spoon, stuff shells with cheese mixture. Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover shells with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle shells evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The shells can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month.