Stuffed Shells

I found a recipe online for pesto stuffed shells and that sounded awesome... unfortunately, I didn't have pine nuts... or enough olive oil... sooo no making pesto for me.  I did a little improvising, and came up with this recipe that I found to be quite delicious!

Ingredients (makes about 9x12 dish):

• ~1c arugula (leftover from a "grassy" tasting smoothie
• 2c ricotta (I made mine because it's super easy... I should post this recipe next)
• 1.5c shredded mozzerella
• 4-5 garlic cloves (I used 5, and it was really garlicky, so if you don't like it, 3-4 may be better)
• 2T olive oil
• 8-10 basil leaves
• 1 egg
• 1 box shells
• 1-2c tomato sauce

Directions:

1. Preheat oven to 350(f).
2. Combine arugula, ricotta, 1 cup of mozzerella, garlic, olive oil and basil in a food processor until thoroughly chopped and combined then add the egg (I did two rounds with half the ingredients in each, then added the egg after since our food processor isn't huge).
3. Cook shells according to directions (10 minutes in salted/oiled water), then run under cold water.
4. Spread half the tomato sauce on the bottom of the baking dish (enough to cover completely.
5. Stuff the shells - they should have approximately a .25 inch gap from the stuffing, and put into the baking dish.  Cover with the remaining tomato sauce, then sprinkle the top with the remaining .5c of mozzerella.
6. Bake for 30 minutes.