This one is a stress free, delicious, and comforting pasta recipe for you to try during the holidays!

Servings: 3-4

Preparation Time: 15 minutes

Cook time: 60

Total Time: 75 minutes

Ingredients:

1 package (12 oz.) of Jumbo Shell Pasta

8 oz. of fresh Mozzarella Cheese

1 teaspoon of chopped fresh oregano (you can substitute with dried oregano)

1 teaspoon of chopped fresh thyme (you can substitute dried thyme)

1 tablespoon of olive oil

1 tablespoon of salt for pasta water

Sauce Ingredients:

28 oz. can of chopped tomatoes

1 tablespoon of tomato paste

3-4 cloves of minced garlic

1 teaspoon of chopped fresh oregano (you can substitute with dried oregano)

1 teaspoon of chopped fresh thyme (you can substitute dried thyme)

2 tablespoon of olive oil

1 teaspoon of white granulated sugar

1 teaspoon salt

1 teaspoon of black pepper

Shell Filling Ingredients:

8 oz. of Feta Cheese crumbled

30 oz. of Ricotta Cheese

½ teaspoon of salt

½ teaspoon of black pepper

Directions:

1-Add olive oil and minced garlic into a large sauce pan and cook about 1-2 minutes over medium high temperature until garlic is softened. 

2- Add the rest of the sauce ingredients into sauce pan and cook about 12-15 minutes stirring occasionally.

3-Meanwhile bring 4-6 quarts of water to boil. Add 1 tablespoon of salt and pasta to boiling water.

4-Boil pasta about 8-9 minutes, stirring occasionally. Drain and cool the pasta. 

5- Mix together all the filling ingredients in a large bowl.

6-Fill the pasta shells with about 1 tablespoon of cheese filling. 

7- Preheat the oven to 400 degrees Fahrenheit.

8-Add half of the sauce into a 9×13 baking sheet or you can use ½ inch cast iron skillet like I did.

9-Place the pasta shells opening up on the baking sheet.

10-Add the rest of the sauce and the fresh mozzarella cheese on top.

11- Bake covered 20 minutes and then uncovered 10 minutes.

12- Sprinkle with 1 teaspoon of chopped fresh oregano, thyme, and drizzle with 1 tablespoon of olive oil before serving.

Happy eating!