Lovely no fuss pasta recipe from 101 cookbooks that works great as freezer food. I used large pyrex pie pans for baking, and gouda instead of mozzarella. All my lemons were missing their zest, so I just substituted several squeezes of juice, and added green onions to the cheese.

1 lb large pasta shells


filling:
16 oz ricotta
1 egg
1/4 teaspoon salt
1 cup gouda, grated
2 green onions, sliced thin
1/2 lemon, juiced


sauce:
olive oil
1 tsp crushed red pepper flakes
1/2 tsp salt
1 tbsp garlic paste
large can crushed tomatoes