Instructions
Step 1: Preheat your oven to 375°F (190°C). Cook jumbo pasta shells according to package directions until al dente. Drain and set aside.
Step 2: In a large bowl, mix ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, egg, Italian seasoning, salt, and pepper until well combined.
Step 3: Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish.
Step 4: Spoon the cheese mixture into each cooked pasta shell and place them in the baking dish.
Step 5: Pour the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining mozzarella and Parmesan cheese.
Step 6: Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until the cheese is melted and bubbly.
Step 7: Garnish with fresh parsley before serving, if desired.
Storage Information
Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until heated through or microwave individual portions. The dish also freezes well; thaw overnight in the refrigerator before reheating.
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