Basil Stuffed Shells
- Ready In:
- Mix the beaten eggs with the ricotta, parmesan and basil.
- Add seasonings and adjust to taste.
- Cook large pasta shells in 6 quarts boiling water till just tender. Drain and rinse in cold water.
- Stuff each shell with about 3 tbsp of filling and place in a casserole dish.
- Top with tomato sauce.
- Bake in a preheated 375° oven for about 25 minutes.
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