Shells A La Thom(8 To 10 Servings) - cooking recipe

Ingredients

Savory Italian Tomato Sauce (recipe follows)
1 Tbsp. butter
1 lb. Ricotta cheese
1 lb. medium or large macaroni shells, cooked al dente and drained
1/3 c. chopped Italian parsley
2 Tbsp. freshly grated Parmesan or Romano cheese
salt and freshly ground pepper

Preparation

Prepare sauce (recipe follows) and keep warm.
Melt butter in large skillet over low heat.
Add Ricotta and stir until melted. Add cooked pasta, turning until well coated.
Sprinkle parsley and Parmesan or Romano cheese over top and toss gently.
Season with salt and pepper.
Transfer to platter.
Ladle some of Savory Italian Tomato Sauce over top and serve immediately.