Baked Pasta Shells With Ricotta-Real Simple

• 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

1. Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
2. Preheat oven to 375u0b0F.
3. Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
4. Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
5. Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
6. Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
7. Pour the rest of the sauce over the shells.
8. Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
9. Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
10. Let stand for 5 minutes before serving.

pasta shells, fresh ricotta, egg yolks, kosher salt, black pepper, parmesan cheese, fresh sage, olive oil, marinara sauce, unsalted butter

Taken from www.food.com/recipe/baked-pasta-shells-with-ricotta-real-simple-261604 (may not work)