Serves: 6
Total Calories: 1,565

4 cups (approximately) Fake Meat Sauce or Marches-Style Ragù (see Sauces) or your favorite tomato sauce or ragù
salt
1 (12-ounce) bag jumbo pasta shells
2 pounds whole or part-skim ricotta cheese
8 ounces fresh mozzarella cheese, shredded
1 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh flat-leaf parsley
1 egg, lightly beaten
Freshly ground black pepper

1 Prepare the sauce, if necessary. Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is about half-cooked, flexible but still very firm. Drain the pasta and drop it into a large bowl of cold water.

2 Mix together the ricotta, mozzarella, 1/2 cup of the Parmigiano, the parsley, egg, and salt and pepper to taste.

3 Place a rack in the center of the oven. Preheat the oven to 350°F. Spoon a thin layer of the sauce into a baking dish large enough to hold the shells in a single layer. Drain the pasta shells well and pat dry. Stuff the shells with the cheese mixture and place them side by side in the dish. Spoon on the remaining sauce. Sprinkle with the remaining 1/2 cup cheese.

4 Bake the shells 25 to 30 minutes or until the sauce is bubbling and the shells are heated through.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 1,565
Calories from Fat: 121

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