ingredients

• 2 tablespoons olive oil
•  1 - 16 ounce jar of marinara sauce {homemade or store-bought sauce works} 
• 1 pound of ground veal 
• 1 lemon, zested 
• 1 - 15 ounce container of ricotta cheese 
• 1 egg, beaten 
• 1 1/2 cups part skim mozzarella cheese, divided 
• 1/4 cup grated parmesan cheese
•  1 teaspoon dried basil
•  1 teaspoon oregano
• 3 Tablespoons minced chives {more for garnish} 
• 25-30 jumbo dried pasta shells

cooking

1. Preheat your oven to 350 degrees F.
2.  Oil two small or one large baking dish or use non-stick baking dishes. Set aside.
3. Bring a large pot of water to a boil and cook the shells according to the package instructions {making sure to only cook to al dente so you are still able to stuff them, otherwise they become too soft and will break}.
4. While the shells cook heat 2 tablespoons olive oil in a large skillet.
   
5. Cook the veal and drain the meat. Combine half of the meat with the sauce. Set aside.
   
6. In a large bowl combine the ricotta cheese and egg
   
7. Mix until combined, then stir in 3/4 cup of mozzarella cheese, the lemon zest, basil, oregano and the chives. Stir in the other half of the veal. Set aside.
   
8. In your baking dishes spread a thin layer of pasta sauce across the bottom.
   
9. Fill each shell with the cheese and veal mixture and arrange in a single layer in the pans.
   
10. Cover the shells with the remaining sauce, cover with lid or foil and bake for 30 minutes, uncover and sprinkle with remaining 3/4 cup mozzarella and parmesan cheese and bake for the final 10 minutes or until the shells are cooked through and tender
    
11. Garnish with fresh chives and extra lemon zest.