Baked Tomato and Cheese Shells

• 400 grams pasta shells, jumbo
• 500 grams ricotta cheese about 2 1/2 cups, prefer low-fat
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 1 cup mozzarella cheese shredded, prefer low-fat
• 1 large eggs
• 800 grams tomatoes, canned 2 cans, chopped
• 250 grams cherry tomatoes halved
• 3 cloves garlic chopped and sliced
• 1/2 cup stock vegetable, or you can use chicken stock
• salt and black pepper to taste

1. Preheat oven to 400F (200C).
2. Cook the pasta in a large saucepan of salted boiling water for 8 minutes.
3. Drain and rinse under cold running water.
4. Set aside.
5. Mix well the ricotta, parmesan, mozzarella and egg in a medium ball.
6. Set aside.
7. Stir in the canned tomatoes, cherry tomato, garlic and vegetable stock, salt and pepper to taste in a large baking dish, and combine well.
8. Spoon the cheese mixture into the pasta shells and set on top of the tomato sauce in the baking dish.
9. Bake for 25 to 30 minutes or until the cheese is golden, and shell starts brown.
10. Or you can use broiler at the last 2 or 3 minutes.
11. Cool 2 or 3 minutes, then serve warm.

pasta shells, parmesan, mozzarella cheese, eggs, tomatoes, tomatoes, garlic, stock vegetable, salt

Taken from recipeland.com/recipe/v/baked-tomato-cheese-shells-50569 (may not work)