1 tbsp. butter
1 lb. ricotta cheese
1 lb. cooked shell pasta (med. lg. shells-not jumbo)
1/4 c. chopped Italian parsley
2 tbsp. freshly grated Parmesan or Romano cheese
Salt and freshly ground pepper
16 oz. spaghetti sauce-either home made or store bought

Melt butter in large skillet over low heat. Add ricotta and stir until melted. Add pasta-turning until well coated. Sprinkle parsley and cheese over top and toss gently. Season with salt and pepper. Transfer to platter. Ladle some sauce over top and pass remaining sauce at table.

Serves 4 to 6.