Ingredients

• 1 box jumbo pasta shells
• Tomato Sauce
• Béchamel Sauce 

Cheese Filling

• 2 cups (1 pound) ricotta cheese
• 2 cups (1/2 pound) shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 Tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/2 teaspoon

Reparation

1. Preheat oven to 350°F.
2. Grease a 9-inch-by-13-inch casserole dish.
3. Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°F.
4. In large bowl, stir together ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, salt and pepper.
5. Spoon about 2 cups of Tomato Sauce into the casserole dish and spread around.
6. Add about 2 tablespooms of the Cheese Filling into each stuffed shell and place shells on top of Tomato Sauce.
7. Cover dish with tin foil.
8. Bake at 350°F for about 25 minutes or until heated throughout.
9. Serve with remaining Tomato Sauce and Béchamel Sauce garnished with fresh basil and grated Parmesan cheese.