I dithered about what to do with the ricotta we made yesterday until Mrs J mentioned stuffed shells.  Perfect!

I didn’t have that much ricotta so I knew I would have to stretch it out with other stuff.  I never measured the ricotta but the recipe I used mentioned 1-1/2 cups could be expected and that was pretty close.  I added a cup pf shredded mozzarella, half a cup of shredded Parmesan, an egg, about 1/4 cup of chopped parsley, some red pepper flakes, and some dried oregano and basil with a bit of salt and a grind of black pepper.

These were arranged on top of some tomato sauce in a casserole dish.

Then topped with more tomato sauce, this time with some meat, and the rest of the ricotta mixture and a sprinkle of Parmesan.

I covered it with foil and baked it at 350 for 30 minutes.

Then baked it for another 15 minutes, uncovered.

I will be making more ricotta.  It’s easy, and the flavor and texture is better than any I have brought back from the supermarket.\