stuffed pasta shells with ricotta cheese

mood: perspicacious
listening to: high on fire :: snakes for the divine/frost hammer

i have to admit that i've lost some motivation to cook lately, mostly due to the fact that nothing i've seen or thought of has been intriguing enough for me to try my hand at and therefore, the long delay. a friend made this dish a while back and it was so good, i decided that i would try my hand at it. this might be the first time where i didn't go overboard with injecting all kinds of spices and extra ingredients into something that doesn't need a whole lot to give it some flair.

16 oz., jumbo pasta shells
32 oz., ricotta cheese
2 eggs, beaten
2 garlic cloves, minced
12 oz., shredded mozzarella cheese
dried basil
dried oregano
dried parsley
8 oz., shredded parmesan cheese
26 oz., spaghetti sauce

- in large pot, add 12 cups of water, olive oil and bring to a bowl on med-high heat
- in a large mixing bowl, combine ricotta and mozzarella cheeses, eggs, garlic, 1 tbsp of parsley, basil and oregano and stir evenly
- add shells to large pot and cook till shells become malleable
- remove shells, drain and place shells in cold water
- stuff cheese mixture into shells and set aside
- in separate pot, combine spaghetti sauce and 3 tbsps of parsley, oregano and basil on medium-heat
- preheat oven to 350°
- grease a casserole pan and put light layer of spaghetti sauce on bottom
- spread shells close together and facing up
- sprinkle parmesan cheese and remaining sauce on top
- place in oven for 35-45 minutes or until cheese is bubbly
- serve with garlic bread, a nice pinot noir and a salad for a full meal

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