Ricotta-Filled Shells
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INGREDIENTS 20 jumbo pasta shells 1 (15-ounce) container ricotta cheese 1 egg yolk 1/2 cup grated Parmesan cheese 1/3 cup finely chopped ham 1/4 cup chopped parsley 1/2 teaspoon dried oregano, crumbled 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 2 cups spaghetti sauce (homemade or store bought) Place rack in the top third of the oven. Preheat oven to hot (400 degrees). Cook the shells in a large pot of boiling water, stirring occasionally, for 10 to 12 minutes, or until they are al dente, tender but firm; drain. Stir together the ricotta cheese, egg yolk, 1/4 cup of the Parmesan cheese, the ham, parsley, oregano, salt, and pepper in a medium-size bowl. Spoon about 1-1/2 tablespoons of the ricotta filling into each shell; do not overfill the shells. Spread 1/4 cup of the spaghetti sauce in a 12 x 8 x 2-inch glass baking dish. Arrange the shells in a single layer in the dish. Top with the remaining sauce. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake the shells in the preheated hot 400 degree oven for 15 minutes, or until they are hot and bubbly. Makes 4 servings