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1.
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Preheat oven to 350 F. 2.
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Cook shells according to the directions on the package.
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When done, set aside to drain.
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3.
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While the shells are draining, in a large bowl, mix the ricotta, egg, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, parsley, salt and pepper.
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Combine well.
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4.
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Ladle 1 1/2 2 cups of the Italian Gravy (or prepared marinara sauce) into the bottom of a baking dish.
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For this I used a 10 round ceramic tart pan (non-removable bottomdont want it to leak).
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5.
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Spread the sauce around.
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You want about a 1/2-3/4 thick layer.
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6.
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Gently cup a shell in your hand opening the shell up.
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7.
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Fill each shell with the cheese mixture.
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You can add as much as you like depending on your cheese obsession.
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For this recipe I added about 1 1/2 -2 rounded tablespoons.
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8.
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Nestle each stuffed shell side by side into the sauce in the pan.
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You dont want it jammed in there but you want to ensure each one can stand up without falling over.
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9.
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Take the remaining sauce and drizzle over top of the shells.
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10.
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Cover with foil and set the pan on a cookie sheet before you put it into the oven.
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11.
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Bake for 25 minutes then remove the foil.
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12.
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Top with the remaining mozzarella and Parmesan cheese.
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13.
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Put it back into the oven uncovered for 5-10 minutes to melt the cheese.
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14.
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Garnish with fresh oregano.
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15.
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Allow to cool for 5-10 minutes then serve.
