Baked Pasta Shells With Ricotta-Real Simple - cooking recipe

Ingredients

20 large pasta shells
1 1/2 cups fresh ricotta
2 egg yolks
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, divided
1/4 cup parmesan cheese, grated
2 teaspoons fresh sage or 2 teaspoons rosemary, finely chopped
1 tablespoon olive oil
24 -26 ounces marinara sauce
2 tablespoons unsalted butter

Preparation

Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
Preheat oven to 375\u00b0F.
Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
Pour the rest of the sauce over the shells.
Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
Let stand for 5 minutes before serving.