Look provocative while salting shells until they have cooked al-dente; stuff shells with ricotta; I mean really stuff them, more is more; place yummy pasta sauce on bottom of cooking pan; arrange shells; cook ~350F; devour.

I plan to make these for New Years. I am not sure if I will make them with Oreos, or use another cookie instead. I will post results if they turn out well (otherwise they were either a disaster or I forgot to either take a photo and make them at all. Leaving you with a lot of options).

Recipe:

• 1 pkg. (1 lb. 2 oz.) Oreo Choco­late Sand­wich Cook­ies, finely crushed, divided
• 1 pkg. (8 oz.) Cream Cheese, softened
• 2 pkg. (8 squares each) Baker’s Semi-Sweet Bak­ing Choco­late, melted

Prepa­ra­tion:
Mix 3 cups of the cookie crumbs and the cream cheese until well blended (You don’t need to mea­sure out the 3 cups… just reserve about 1 table­spoon of cookie crumbs for the top­ping. When I only used 3 cups for the truf­fles, I ended up with left­over crumb top­ping). Shape into 42 (1-inch) balls.

Dip balls in melted choco­late; place on waxed paper-covered bak­ing sheet. Sprin­kle with remain­ing cookie crumbs.

Refrig­er­ate 1 hour or until firm. Store any left­over truf­fles in tightly cov­ered con­tainer in refrigerator.

Photo credit and recipe found at Pass the Sushi (original from Kraft Foods).