Source: Adapted from 101 Cookbooks
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon salt
1 cup shredded mozzarella
1 bunch of chives, minced
20-25 jumbo dried pasta shells
1 jar of preferred pasta sauce
parsley, chopped (for garnish)
1. Heat oven to 350.
2. Cook the shells according to package instructions in salted water until al dente. (If you overcook, the shells will tear as you fill them). Drain and let cool long enough to handle with your hands.
3. While pasta is cooking, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella and chives. Set aside.
4. Spread 1/3 of sauce across the bottom of a greased 9 x 13 in baking dish. Fill each shell with ricotta, and arrange in a single layer in the pan. Spoon remaining sauce over the shells, cover with foil and bake for 30 minutes. Uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the parsley and serve hot.