To avoid overcooking pasta that is going to be baked, drain the partially cooked pasta and run cold water over it.
1 container (15 ounces) part skin ricotta cheese
8 ounces mozzarella cheese, coarsely grated (2 cups) divided
1 large egg
2 tablespoons chopped fresh parsley, oregano or basil (or 2 teaspoon, dried)
¼ teaspoon salt
1 jar (27 ½ or 30 ounces) prepared plain spaghetti sauce
8 ounces medium size (1-inch) pasta shells
Additional herb sprigs
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Preheat the oven to 375. Lightly grease a 13×9 -inch baking dish. In av stockpot, bring 4 quarts of water to a boil. Meanwhile, in a medium-sized bowl, combine ricotta, 1 cup mozzarella, egg herbs and salt until well mixed in a medium -size saucepan, heat spaghetti sauce over moderately high heat.
Partially cook pasta shells in the boiling water for half the time given in the package directions. Drain the pasta thoroughly and rinse it with cold water. Return the pasta to the stockpot and toss it gently with the ricotta mixture.
Pour about half of the spaghetti sauce into the bottom of the prepared dish. Spoon the pasta and cheese mixture over the sauce. Spoon the remaining spaghetti sauce over the shells. Sprinkle with the remaining mozzarella.
Bake the pasta until it is hot and bubbly, 20 to 25 minutes. Garnish with herb sprigs.
Cuisine Writer
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SUMMER LUNCH CHEF
