CHEESE STUFFED PASTA SHELLS

Ingredients:

• 24 jumbo pasta shells
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 Clove garlic -- minced
• 1 1/4 cup Tomato Sauce
• 1/3 cup chopped fresh basil
• 1/4 teaspoon freshly ground black pepper
• 2 cups Ricotta Or Cottage Cheese
• 3/4 ounce grated parmesan cheese
• 1 egg
• 1 1/2 ounce Mozzarella Cheese -- shredded
• chopped parsley -- for garnish

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Preparation:

Bring a large pot of water to a boil.
Add the pasta and cook until al dente, 8 to 10 minutes,
or according to package directions.
Drain the pasta in a colander, rinse under cold running water,
and set aside to drain again.
In a saucepan over medium-high heat, heat the oil until hot.
Add the onion and garlic, and cook, stirring,
until the onion begins to brown, 2 to 3 minutes.
Add the tomato sauce, half of the basil, and the pepper, and bring to a boil.
Reduce the heat to low and simmer the sauce, uncovered, for 10 minutes.
Preheat the oven to 375F.
In a bowl, combine the ricotta, Parmesan cheese, egg, and the remaining basil.
Dividing evenly, stuff each of the shells with the ricotta mixture.
Place the shells in a shallow 11 x 7 baking dish.
Pour the tomato sauce over the shells and sprinkle with the mozzarella.
Bake for 25 minutes, or until hot and bubbly.
prinkle with chopped parsley, if desired.

Servings:

Serves 8