This dish makes use of leftovers from our Ricotta and Spinach Stuffed Shells recipe.
Heat oven to 350 degrees. Whisk eggs and season with salt and pepper. Stir in tomato sauce.
Heat an 8-inch skillet over medium-low heat. Brush with olive oil. Pour in egg mixture and cook until edges begin to set, 2 to 3 minutes.
Arrange shells in egg mixture and cover with foil. Transfer to oven and bake until just set in the middle, 20 to 22 minutes.
