Preheat oven to 190°C. Bring a large pot of salted water to the boil then add the pasta
shells and cook until they are al dente (8-10 minutes). Drain well and set aside in a baking
pan to cool.
In a large bowl combine the pork sausage, ricotta, garlic, egg, cheese, parsley and cream
then season with salt and pepper and mix well.
Add half the pasta sauce to the base of a Pyrex 2.6L Bake N Serve dish. Stuff each shell
with a heaped tablespoon of the pork and ricotta filling and place it into the baking dish in
the sauce. Repeat with all the shells ensuring they fit in one even layer. Spoon over the
remaining sauce and scatter the torn mozzarella on top.
Cover the dish with foil and bake for 45mins, then uncover and bake for 15 minutes longer
until the top is golden. Stand for 10 minutes, then top with a little more shopped parsley
and serve.
