Caprese Stuffed Shells

Step 1

Preheat the oven to 375°.

Step 2

Bring a large pot of salted water to boil, add the pasta shells and cook until al dente. Drain and cool under running water. Pat the shells dry; set aside.

Step 3

In a medium-sized bowl combine the ricotta, 1 cup of the mozzarella, half of the parsley and basil, and the tomatoes. Season with salt and pepper, then stir in the eggs - mix well to combine.

Step 4

In a separate bowl, combine the marinara sauce with the heavy cream; mix well to combine.

Step 5

Pour 1 1/2 cups of the sauce into a 9-by-13-inch baking dish.

Step 6

Stuff each shell with a heaping tablespoon of the filling and nestle the shells in the sauce as close together as possible. Drizzle 1 cup of the remaining sauce on top of the shells, then sprinkle with the remaining cheese.

Step 7

Bake the shells for about 35 minutes, or until golden. Let rest for 10 minutes before serving. Serve with additional sauce and cheese if desired.