Stuffed Shells

An all-time favorite recipe of mine. My aunt Sarah taught me how to make it right.
This will serve 8-10 people who, as long as they aren't vegan, will love you even more than they already do when you cook this for them.

one box large pasta shells
about two pounds ricotta cheese
three eggs
about one tablespoon Italian seasoning blend
salt and pepper to taste
two jars pasta sauce (or make your own)
four cups shredded mozzarella
two cups shredded provolone
one cup shredded parmiggiano reggiano
one pound Italian sausage (sweet or spicy), cooked and cut into bite-size pieces or crumbled*
sliced mushrooms, zucchini, onions, peppers, and garlic (saute with the sausage)

Cook pasta according to directions. Drain and drizzle with a little olive oil to keep shells from sticking (or listen to the directions on the box and set them out in a single layer on a cookie sheet). Mix ricotta, eggs, salt and pepper, and Italian seasoning. Add about half of each of the shredded cheeses. To assemble: spread a thin layer of pasta sauce on the bottom of a large baking dish. Fill shells with ricotta mixture using a spoon and place in a single layer in the baking dish (I usually have enough to fill a small baking dish as well). BE CAREFUL not to tear the pasta. Cover shells with pasta sauce (you might not use all of it) and the meat and veggies. Sprinkle liberally with the rest of the shredded cheese. Cover with foil and bake at 350 degrees for about half an hour, until the mixture is bubbly and the cheese is melted, removing the foil for the last 10-15 minutes. Enjoy.

*duh, if you don't want meat in yours, omit it from the recipe.