We all really liked this. I thought it might take more shells, and cooked a whole 1 lb box, but I only used about 1/2, just like the recipe said. I added some fresh basil, too. Made it in the morning and cooked it for dinner.
OMG - totally YUM! This doubled well-though I ran abit short on the ricotta & abit over on the Italian sausage. After steaming the sausages in a covered pan I used the trusty 20 yo Cuisinart to shred the sausages - nice texture using shredder w/spindle attachment. I froze 1/2 on a cookie sheet then put in freezer bag for quick smaller meals & covered the other 1/2 with The Sopranos' Marinara Sauce. Covered the top with shredded smoked mozzarella & bellissimo! Thank you Super San Mateo Chefs for a real keeper!