Fill a stock pot with water. Place the shells in the pot and bring to a boil. I like to add a little bit of salt and olive oil. (See below on how to cook pasta so it doesn’t stick).
Bring the water to a boil and continue to stir while cooking.
Once the shells are done cooking, lay them flat on parchment paper or paper towels and allow the water to drain.
While the shells are drying, start your meat sauce (if not using canned). I like to add in roasted garlic at this step.
Once your sauce is all ready, spread a nice layer on the bottom of your dish (a 9x13 or a sturdy foil pan if you are taking this to someone. Makes for easy clean up).
Prepare your filling mixture.
Using an over large spoon (bigger than a tablespoon), fill each shell with the mixture. Place the shells on top of the sauce and layer the shells (on top of each other, if needed).
Once the shells are in the pan, add a layer of the sauce on top.
Next, top it with the mozarella cheese.
Bake in the oven for 30-45 minutes. The cheese should be nice and bubbly.
