Baked Pasta Shells With Ricotta-Real Simple

This can be made in advance by assembling the shells then put in the refrigerator unbaked for up to 24 hours. Bake for an additional 20 minutes covered.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 20  large pasta shells
• 1 1⁄2 cups fresh ricotta
• 2  egg yolks
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon black pepper, divided
• 1⁄4 cup parmesan cheese, grated
• 2  teaspoons fresh sage or 2  teaspoons rosemary, finely chopped
• 1  tablespoon olive oil
• 24 -26  ounces  marinara sauce
• 2  tablespoons unsalted butter

Directions

1. Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
2. Preheat oven to 375°F.
3. Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
4. Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
5. Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
6. Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
7. Pour the rest of the sauce over the shells.
8. Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
9. Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
10. Let stand for 5 minutes before serving.