4 cups tomato sauce, see our homemade sauce here or use jarred
24 jumbo pasta shells (typically come in a 12-ounce box with 44–46 count)
3 cups whole milk ricotta cheese (purchase a 32 ounce tub)
2 cups shredded mozzarella cheese
1 1/4 cups Parmesan cheese, grated
2 whole eggs, beaten
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh basil, chopped
2 tablespoons fresh flat leaf parsley, chopped
1 teaspoon fresh oregano, chopped (or half that of dried)
If making the sauce, start that now and prepare the rest of this recipe while the sauce simmers.
Preheat the oven to 400 degrees F.
Bring a medium pot of water to boil and add one teaspoon of kosher salt.
Gently drop in the 24 shells and cook for eight minutes. Immediately pour into a colander and back into the pot and cover with cold water then drain and hold. (Boil a few extra in case some break or split when boiling.)
Make the filling by whisking the ricotta, mozzarella, one cup of the Parmesan, the eggs, salt, pepper, basil, parsley and oregano.
Fit a 16-ounce pastry bag with a wide, opened tip (or if using disposable bags, you could just cut the plastic tip wide).
Fill the bag with some of the filling and begin squeezing filling into each shell. You will use two ounces of filling per shell, refilling bag as needed and using all of the filling. To check yourself, once filled, each shell should weigh 2 ½ ounces on a kitchen scale.
Place two cups of sauce into an appropriately sized baking dish (a 9×13 will work), and spread across the bottom.
Line up the stuffed shells over the sauce and sprinkle on the remaining quarter cup of Parmesan cheese. Cover with parchment and foil and bake for 20 minutes.
Remove parchment and foil then bake for up to 15 minutes more or until hot and bubbly and starting to brown.
Finish under the broiler for a few minutes to lightly brown the top then serve three shells per portion with additional sauce and Parmesan cheese over each portion.
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