Ingredients

The following ingredients have 16 Servings
  • 16 jumbo pasta shells
  • 3 cups marinara sauce, homemade or store-bought
  • 2 cups mozzarella cheese
  • 1 + 1/2 cups ricotta cheese (14 ounces/400 grams)
  • 1 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1 large egg, beaten
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Preheat the oven to 375F.
  • Bring a large pot of salted water to a boil over medium-high heat. Add pasta jumbo shells and cook until al dente (fully cooked but still firm) according to package directions, about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the pot.
  • Drain and rinse the jumbo shells under cold water to cool off completely and set aside in the pot.
  • In a medium mixing bowl, combine all three kinds of cheese, egg, parsley, salt, and pepper. Mix well until smooth.
  • Use a cookie scoop to stuff each cooked pasta shell with approximately 1/3 cup of the cheese mixture. In an 8-inch square casserole pan, add and spread marinara sauce evenly. Place the stuffed shells on top and sprinkle with a layer of mozzarella cheese.
  • Cover with aluminum foil and bake for 30 minutes. Remove the foil and broil until the cheese turns golden brown, about 2-3 minutes.
  • Garnish with parsley and serve warm.