Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 1 tsp dried Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cook the jumbo pasta shells in salted boiling water according to package directions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until smooth.
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Stuff each pasta shell with the cheese mixture and place them in the dish.
- Pour the remaining marinara sauce over the stuffed shells, then sprinkle with extra mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until cheese is bubbly and golden.
- Garnish with fresh parsley and serve hot.
If you want, I can also give you a creamy Alfredo version of stuffed shells instead of marinara. That one’s extra rich and cheesy.