- 15oz ricotta cheese
- Box Jumbo Pasta Shells
- 1 bottle of Tuscan Butternut and Sage Sauce
- 2 cups grated mozzarella
- 1 egg
- 1 cup grated parmesan
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh sage, chopped
- Salt & pepper to taste
Follow cooking instructions on pasta shell package. Once fully cooked and drained, place aside.
Mix ricotta, 1 cup mozzarella, egg, basil, sage, 1/2 cup parmesan and salt & pepper
Preheat oven to 350 degrees. Stuff each shell with ricotta filling. Line shells in a baking pan. Top shells with Tuscan Butternut and Sage sauce, 1 cup mozzarella. Bake for 12 minutes or until the mozzarella is melted. Serve 4-5 shells in a bowl topped with additional Tuscan sauce and grated parmesan. Mangia!