1 LARGE BOX OF JUMBO SHELLS

1 MEDIUM CONTAINER OF RICOTTA CHEESE

1 BALL OF FRESH MOZZARELLA, GRATED

1 EGG

A HANDFUL OF ITALIAN FLAT LEAF PARSLEY, MINCED

FOR THE MARINARA SAUCE PLEASE LINK TO IT ON MY WEBSITE

ONE HALF A CUP OF GRATED PARIMIGIANO

1.       MIX THE MOZZARELLA, RICOTTA, EGG AND MINCED PARSLEY IN A BOWL.

2.       COOK THE NOODLES AL DENTE IN BOILING SALTED WATER

3.       DRAIN THE SHELLS AND STUFF THEM WITH THE MIXTURE ONCE THE SHELLS ARE COOL TO THE TOUCH.

4.       PUT SOME SAUCE ON THE BOTTOM OF A PYREX BAKING DISH, PLACE THE SHELLS ON TOP OF THE SAUCE AND POUR SOME SAUCE OVER THE SHELLS. SPINKLE SOME PARIMIGIANO OVER THE SHELLS AS WELL.

5.       PUT IN A 375 DEGREE OVEN, AND BAKE FOR 30 TO 40 MINUTES.

6.      SERVES 4