STUFFED SHELLS

Ingredients

• 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
• 2 tablespoons olive oil, plus extra for greasing baking sheet
• 2 teaspoons dried crushed red pepper flakes
• 2 garlic cloves, minced
• 5 cups marinara sauce
• 2 (15-ounce) containers whole milk ricotta cheese
• 1 1/3 cups grated Parmesan
• 4 large egg yolks
• 3 tablespoons chopped fresh Italian parsley leaves
• 3 tablespoon chopped fresh basil leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded mozzarella cheese

Directions

* Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. Drain pasta shells and brush with oil.

* Heat the oil in a heavy medium saucepan over medium heat. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.

* In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.

* Preheat the oven to 350 degrees F. Lightly oil a 12 by 9 by 2-inch baking dish and set aside.

* Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

* Bake in the lower third of your oven. About 25 to 30 minutes.