Ricotta Filling

• Mix together all ingredients and refrigerate until needed.
• Make shells according to instructions minus one minute. Use plenty of water in pot. Add salt to water before putting shells in. Drain immediately. Allow to cool before filling.
• Preheat oven to 375 degrees F. (190 C.)
• If you don't have a pastry bag, use a plastic baggie (food safe) and cut a hole in tip. Do not over-fill. You should be able to close the shell. If using pastry bag, only fill it half-way. You can also spoon in your ricotta cheese, using a small spoon.
• Once all the shells are filled, layer tomato sauce on a baking dish. Place each filled shell in pan. Cover with more sauce.
• Add mozzarella cheese.
• Cover completely with foil and bake for 30 minutes or until all cheese is melted. You can take off the foil and bake for another five minutes, but I cover with foil to keep the edges of shells from burning.
• Serve with parmesan cheese or pecorino romano.