Categories: Italian, Pasta

Ingredients

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

Directions

1. Cook shells according to package directions. 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. Cover with reserved sauce and rest of fillings.

5. Bake covered, 20-30 minutes.

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