1/2 box of jumbo pasta shells (about 18 shells)
1 tsp salt
1 (15 oz) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
2 tsp dried parsley
1 (26 oz) jar italian pasta sauce
Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. Meanwhile make the filling (step 2.) When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley or mint. Pour about 1 cup of pasta sauce into a 9x12 casserole dish. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours.
Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. If using refrigerated shells, allow 40 minutes baking time.
***These shells will keep well in the freezer, and you do not have to defrost, just add an extra 10 to 15 minutes to baking time.***
