Ingredients 12 jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella
1/2 teaspoon each salt & pepper
1 large egg, lightly beaten
2 teaspoons dried oregano, crumbled
1/2 cup grated Parmesan
Instructions In a large pot of boiling water, cook pasta shells until they are not quite al dente (they will finish cookin gin the oven). Drain. Set cooked shells on paper toweling to dry. (Shells can be cooked several hours ahead.)
In a mixing bowl, combine ricotta, mozzarella, salt, pepper, egg & oregano. Whip with a large spoon until smooth. Refrigerate if not using at once.
Spoon a generous amount of the cheese mixture into each cooked shell, mounding filling slightlty higher than the shell itself.
If making portions to order, spread some warm marinara or meat sauce across the bottom of a baking dish. Put 3 of the stuffed shells on top of the sauce. Sprinkle some of the Parmesan over each shell. Bake, uncovered, until sauce begins to buble. Serve with additional sauce over the top of on the side.