Categories: dinner, vegetarian

Ingredients

• Filling
• 30 oz ricotta cheese
• 2 cups grated parmesan (separated)
• 2 eggs
• 1 cup finely chopped parsley leaves (separated)
• 4 cloves minced garlic
• 1 tsp salt (separated)
• 1/2 tsp pepper (separated)
• 48 jumbo pasta shells
• Sauce
• 1 small onion minced
• 1 clove garlic minced
• 1 Tbsp olive oil
• 14 1/2 oz tomato coarsely chopped
• 1/2 tsp sugar
• 1/2 tsp dried oregano
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

1. keep cooked shells warm.

2. mix cheese, 1/2 parm, eggs, 1/2 parsley garlic, 1/2 salt, and 1/2 pepper. Set aside.

3. Mix in separate bowl onion, garlic, oil, tomato, sugar, oregano, bay leaf, salt and pepper.

4. stuff shells and line casserole dish.

5. cover with reserved sauce and rest of fillings.

6. Bake covered, 20-30 minutes.

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