Shells with Ricotta

Directions

1. 1
   Cook the shells in a large, deep pot in rapidly boiling salted water until al dente.
2. 2
   Meanwhile, combine ricotta, 4 cups Marinara Sauce, and Pecorino Romano cheese in a medium saucepan over medium-low heat.
3. 3
   Cook, stirring constantly, for 4 minutes or until well combined and hot.
4. 4
   Adjust seasoning with salt and pepper.
5. 5
   Remove from heat.
6. 6
   Cover and keep warm.
7. 7
   Warm remaining Marinara Sauce in a small saucepan over low heat.
8. 8
   Drain shells.
9. 9
   Return drained shells to the pot.
10. 10
    Over medium-high heat, stir in 1/2 cup ricotta sauce.
11. 11
    Using a wooden spoon, toss together for 1 minute.
12. 12
    Remove from heat and stir in remaining ricotta sauce.
13. 13
    Spoon onto a large serving platter with a ladleful of Marinara Sauce over the top.
14. 14
    Sprinkle with parsley and serve.