Ingredients
For the Shells:
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20–24 jumbo pasta shells
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1 tablespoon salt (for boiling water)
For the Cheese Filling:
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15 oz ricotta cheese
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1 large egg
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1 tablespoon chopped parsley or basil (fresh or dried)
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
For Assembly:
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3 cups marinara sauce (homemade or store-bought)
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1 cup shredded mozzarella cheese (for topping)
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Extra Parmesan and parsley for garnish
Instructions
1. Cook the shells:
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Bring a large pot of salted water to a boil.
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Cook shells al dente (usually 1–2 minutes less than package directions).
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Drain and rinse with cold water to stop cooking. Set aside.
2. Make the cheese filling:
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In a large bowl, mix ricotta, mozzarella, Parmesan, egg, herbs, garlic powder, salt, and pepper until fully combined.
3. Assemble the dish:
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Preheat oven to 375°F (190°C).
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Spread about 1 cup marinara sauce on the bottom of a 9×13-inch baking dish.
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Stuff each cooked shell with about 1–2 tablespoons of the cheese mixture.
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Place stuffed shells open-side up in the baking dish.
4. Top and bake:
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Spoon remaining marinara sauce over the stuffed shells.
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Sprinkle with the remaining 1 cup mozzarella and a little extra Parmesan if desired.
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Cover with foil and bake for 25 minutes.
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Uncover and bake an additional 10 minutes until cheese is bubbly and golden.
5. Serve:
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Let cool for 5 minutes. Garnish with fresh parsley or basil before serving.