Stuffed Shells

Being a partial Italian we grew up eating alot ALOT of red sauce dishes. My mother made everything from her homemade  passed down from old country Italy  red sauce to by scratch pasta. So needless to say we were Jersey Shore-in it up in our house. I made some executive decisions when it came to making stuffed shells. I wasn't a raving fan of the spinach in the shells so naturally it doesn't exist in them. I don't hate on spinach just would rather it not be in my ricotta.

Whatcha need:

1 (12 ounce) package jumbo pasta shells

1 large container of Ricotta

2 eggs, lightly beaten

2 tablespoons olive oil

2 teaspoons garlic salt

2 teaspoons parsley

1 1/2 (14 ounce) jars pasta sauce- I love Rao's

1/2 cup freshly grated Romano cheese

How ya make it come to life:

1. Bring a large pot of lightly salted water to a boil. Place shell pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain DON'T OVER COOK, because they will tear and crumble under pressure as you try and stuff them.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
3. Place Ricotta in a medium bowl and mix in eggs, garlic, garlic salt, and parsley. Then mix with 1 cup pasta sauce.
4. Stuff the cooked pasta shells with the Cheese mixture, and arrange in the prepared baking dish. Cover evenly with the remaining sauce.
5. Bake 15 minutes in the preheated oven, or until bubbly. Sprinkle with Romano cheese just before serving.