Mix rikotta, bechamel sauce, chopped parsley,
pepper, parmesan, eggs. Fill raw pasta shells with
above mixture, place in dish. Almost cover filled
pasta shells with milk. Pour tomato and basil
sauce on top. If sauce is a little bit runny the
better. Remember, the pasta is used raw in this
recipe. Sprinkle more parmesan on top and pop in
the oven until pasta is cooked through.
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