- 16 shells
- 1 lb ricotta
- 1 egg
- a ball of mozarella: half grated and half sliced
- tomato sauce
- oregano
- optional: italian sausage, removed from casing
- Preheat oven at 350F
- Spread thin layer of sauce in bottom of baking dish
- Mix ricotta, 1 egg, grated mozzarella, oregano (and optionally, the cooked, crumbled sausage)
- Cook shells in boiling water till al dente
- Stuff shells with ricotta mixture
- Layer shells on sauce, cover with sauce
- Lay slices of mozzarella on top
- Bake at 350F for approx 40m.