Lemon Ricotta Stuffed Shells Recipe

Preparation:

1. Preheat the oven to 350° and lightly grease a 9×13 baking dish.
2. Cook jumbo shells pasta according to the package instructions until they are al dente. You want the shells to be just slightly under-cooked because they will finish cooking in the oven. Once cooked, strain, and set aside to cool down.
3. While pasta is cooking, combine ricotta cheese, egg, herbs, ½ cup of parmesan cheese, salt and pepper in a mixing bowl. Mix well until all ingredients are evenly incorporated throughout.
4. Fill each shell with about 1.5-2 tablespoons of ricotta filling and place it in the baking dish.
5. Pour Sonoma Gourmet Lemon & Herb Ricotta sauce on top until all shells are fully covered.
6. Sprinkle some parmesan and bake for 10 minutes covered with aluminum foil.
7. Uncover and bake another 20-25 minutes.
8. Serve warm and enjoy!