Super Stuffed Shells

Yield: 8 to 10 servings
350 F. Oven

12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil
5 – 6 cups of your home made or favorite marinara sauce
2 (15-ounce) containers whole milk ricotta cheese
1 ½ cups grated Parmesan, Romano or Asiago Cheese
3 large egg yolks
2-3 tablespoons chopped fresh Italian parsley leaves
2-3 tablespoon chopped fresh basil leaves, or 1-2 teaspoons of dried basil
1-2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 ½ cup shredded mozzarella cheese, divided

Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but a little firm, about 8 10 minutes, this makes filling them a little easier. They will finish cooking in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.

In a medium bowl, combine the ricotta, Parmesan, ½ cup shredded mozzarella cheese, egg yolks, basil, parsley, oregano, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

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 a single layer in the prepared dish. Spoon some of the remaining sauce over the shells, and top with the remaining shredded mozzarella.

Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes. Let cool for 5 minutes before serving.