Stuffed Shells with Ricotta

Ingredients

• 12 oz Jumbo pasta shells
• 15 oz Ricotta cheese
• 1½ cup Mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 Egg
• 24 oz Marinara sauce
• 2 tbsp Fresh parsley, chopped
• ½ tsp Garlic powder
• ½ tsp Dried oregano
• ½ tsp Salt
• ¼ tsp Black pepper
• 1 tsp Olive oil

Steps

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking, then toss with 1 tsp olive oil.
2. In a large bowl, combine ricotta cheese, 1 cup shredded mozzarella, Parmesan cheese, egg, chopped parsley, garlic powder, oregano, salt, and pepper. Mix until well combined.
3. Spread about 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
4. Carefully stuff each cooked pasta shell with the ricotta mixture and arrange them in a single layer in the prepared baking dish.
5. Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered.
6. Sprinkle the remaining 0.5 cup shredded mozzarella cheese over the top.
7. Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly and sauce is hot.
8. Let stand for 5 minutes before serving.