- 2 tbsp butter
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1 small onion
- 1 cup chopped parsley
- 2 eggs
- 3 Foggy Mornings
- 1/2 cup plus 1/4 cup grated Parmigiano Reggiano
- 1 box jumbo pasta shells
- 1 quart of your favorite freshly made tomato sauce
In a large pot of salted, boiling water, cook the pasta shells until just al dente. Meanwhile sauté the garlic and onion in the butter and olive oil, until soft.
In a bowl, mix the parsley, eggs, Foggy Morning and Parmigiano Reggiano. Add the garlic and onions to the cheese mixture and stir to combine.
Drain the shells and stuff with the cheese mixture.
In a 9 by 13 in. pan, spread 1 cup of the tomato sauce. Line the pan with the stuffed shells.
Pour the remainder of the tomato sauce on top. Top with 1/4 cup grated Parmigiano Reggiano.
The dish can be prepared ahead of time up to this point. Refrigerate until ready for use.
Bake for 30 - 40 minutes, until heated through and bubbly. Serve and enjoy!