Stuffed Shells

About 1 quart of your favorite gravy (I use a simple marinara sauce)

1 1/2 lbs. jumbo pasta shells

2 lbs ricotta

2 eggs, slightly beaten

1/2 cup chopped parsley

1 cup grated parmesan cheese

1 lb fresh mozzarella

salt to taste

white pepper to taste

Cook the shells in a very large pot of boiling salted water for 7-8 minutes. The shells should be very al dente to prevent tearing while stuffing. When they are cooked, remove them from the boiling water and put them in a bowl of ice water. Drain carefully.

Slice the mozzarella in half. Cut one of the halves into very small dice (about 1/4 inch). Slice the other half very thinly. Mix the ricotta, eggs, parsley, parmesan. diced mozzarella and salt and white pepper to taste.

Pour about a cup of gravy in the bottom of a large pan. Fill each shell with enough cheese mixture so that the shell is full but not over-stuffed. Place them snugly into the pan. Once all the shells are filled and in the pan, drizzle gravy over the top. Place the sliced mozzarella evenly over the gravy.

Preheat oven to 450. Cook shells for about 30 minutes, until bubbling and the mozzarella is golden. Let stand about 10 minutes before serving. Serve with additional gravy and parmesan.