Giant Stuffed Shells - cooking recipe

Ingredients

1 lb large pasta shells
1 container (32 oz) ricotta cheese
2 cups grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese plus additional for sprinkling
2 tbsp chopped parsley
1 None egg, lightly beaten
2 cans (14 oz each) diced tomatoes
2 cloves garlic, coarsely chopped
1 cup chicken stock
1 tbsp extra virgin olive oil

Preparation

Cook the pasta shells into a large saucepan of boiling salted water until nearly al dente (a few minutes less than the time indicated on package directions). Drain and rinse under cold water.
Preheat the oven to 350\u00b0F. Mix the cheeses, parsley and egg in a large bowl until well blended. Season.
Place the tomatoes with their juice, garlic and stock in a food processor and pulse until the mixture resembles a coarse puree. Season to taste. Spoon a thin layer of sauce into a baking dish large enough to hold the pasta shells in a single layer.
Pat the pasta shells dry and fill with the cheese mixture. Place the shells in the baking dish. Spoon the remaining sauce around the shells. Sprinkle with additional Parmesan cheese and drizzle with oil.
Bake for 30 mins or until the sauce is bubbling and the shells are heated through.