1 lb. large pasta shells
1 lb. ricotta cheese
½ lb. shredded or grated mozzarella
½ cup gated parmigiano, plus more for sprinkling
¼ cup minced fresh parsley leaves
salt & pepper to taste
3 cups tomato sauce
Preheat oven to 400 degree F.
Boil a pasta pot full of water. Add salt and pasta shells. Cook until "al dente" (cooked through but still with some chew to the bite). Drain.
In a medium mixing bowl, mix together the cheeses, parsley and season with salt & pepper.
Add a coating of tomato sauce to the bottom of a large casserole dish. Holding one of the cooked pasta shells in the palm of your hand, fill it with the cheese mixture and place in the casserole dish with opening facing up. Finish with the rest of the shells and filling. Spoon tomato sauce over shells. Sprinkle with more parmigiano. Bake in oven until cheese is golden and shells are bubbling.