Jumbo Shells Stuffed With Ricotta Filling

• 18 jumbo shells
• 3 cups ricotta cheese stuffing (see recipe)
• 4 cups Bolognese sauce or cooked meat and tomato sauce (see recipe)
• 2 tablespoons freshly grated Parmesan cheese

1. Preheat oven to 400 degrees.
2. Drop jumbo shells into boiling water and cook about 10 minutes or until tender but not overcooked.
3. Drain.
4. Spoon layer of sauce over bottom of casserole large enough to hold stuffed shells in one layer.
5. Fill each shell with equal portions of ricotta cheese mixture.
6. Arrange shells stuffed side up in casserole.
7. Spoon remaining sauce over shells.
8. Sprinkle with grated cheese and bake 25 minutes.

jumbo shells, ricotta cheese stuffing, bolognese sauce, parmesan cheese

Taken from cooking.nytimes.com/recipes/6608 (may not work)