Ingredients

• 14 oz dried conchiglioni rigati (big pasta shells)
• 3 tomatoes, seeded and chopped
• 2 cups of ricotta
• 2 tablespoons of chives, parsley and basil (together)
• 3 tablespoons of olive oil
• 3 tablespoons of grated parmesean

Instructions:

• Preheat oven to 350 degrees farenheight.
• Bring a large saucepan of water to a rolling boil and add a pinch of salt.
• Pour in big shells and cook.
• Drain pasta well and put to the side.
• Put tomatoes in a bowl and stir in the ricotta with the mixed herbs.
• Place a teaspoon of the mixture into each shell, and lay them snugly in a baking dish.
• Drizzle olive oil over shells and sprinkle the parmesean cheese on top.
• Bake in the oven for 10 minutes, until hot
• Serve and enjoy!