Ricotta Stuffed Shells

Ingredients

• 24-25 jumbo pasta shells
• 1 large egg, lightly beaten
• 2 cups ricotta cheese
• 1 jar pasta sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup minced fresh chives

Cook the shells according to package instructions in salted water until al dente (don't over cook shells or they'll tear apart). Drain and set aside to cool.

Preheat the oven to 360 degrees F. Spray an 11x8 inch baking dish with cooking spray. Spread 1/3 cup sauce over bottom of the baking dish.

To make the filling: combine the ricotta, egg, and salt in a medium bowl. Add the mozzarella cheese and chives, mix well. Set aside.

Fill each shell with ricotta mixture.

Arrange in a single layer in the baking dish.

Spoon remaining sauce over the shells.

Cover the baking dish with foil and bake for 35 minutes. Remove foil and bake uncovered for about 15 minutes or until the shells are cooked through. Serve immediately.