How to make it

1. https://www.youtube.com/embed/IjADwc7FU2I
2. Heat Lee Kum Kee Chiu Chow Style Chili Crisp Oil in a large skillet over medium. Add Lee Kum Kee Minced Garlic and cook for 2-3 minutes, stirring frequently, until garlic is fragrant and just starting to turn golden. Add marinara, Lee Kum Kee Panda Brand Cooking Soy Sauce and crushed red pepper. Reduce heat to medium and stir. Let cook for 8 minutes – stirring occasionally –Add salt and pepper.
3. Preheat the oven to 375°F. In a medium-sized bowl combine the ricotta, Parmesan, 1 cup of the mozzarella, half of the parsley, basil, and all of the mint. Season with salt and pepper, then stir in the eggs - mix well to combine; set aside.
4. Pour 1 1/2 cups of the sauce into a 9-by-13-inch baking dish; set aside.
5. Stuff each shell with a heaping tablespoon or two of the filling and nestle the shells in the sauce as close together as possible. Drizzle 1 1/2 cups of the remaining sauce on top of the shells, then sprinkle with the remaining cheese.
6. Bake the shells for about 35 minutes, or until golden. Let rest for 5 minutes before serving. Before serving sprinkle the reserved herbs on top of the shells; serve warm and enjoy!