Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a large bowl combine mozzarella, 1/4 cup Parmigiano-Reggiano, ricotta, salt and pepper to taste. Mix thoroughly.
Cook pasta according to directions, al dente, not overcooked. Drain.
Preheat oven to 350.
Spread 1/4 cup sauce over the bottom of a 9x13 inch baking pan.
Fill shells with ricotta mixture, place them into baking dish. Spoon remaining sauce over the shells, then remaining 3/4 cup Parmigiano-Reggiano over the sauce. Bake until a nice brown crust has formed on top, about 20 minutes. Serve immediately.
