- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 3 tbsp grated Parmesan cheese, divided
- 1 egg
- 1/2 tsp dried parsley flakes
- 1/4 tsp garlic powder
- 1/8 tsp ground black pepper
- 2 cups marinara sauce
Preheat the oven to 350 degrees.
Cook pasta according to package directions; drain and rinse with cold water. Meanwhile, mix ricotta, mozzarella, 2 tbsp Parmesan, egg, parsley, garlic powder, and black pepper in a bowl.
Place shells, open side up, on a large sheet of wax paper. Spoon ricotta mixture evenly into shells. Spread 1/2 cup marinara sauce into a glass casserole dish big enough to hold the shells in a single layer. Lay shells side-by-side, open side up, in dish. Spoon remaining marinara sauce over top; sprinkle with remaining Parmesan cheese.
Cover and bake for 20-25 minutes.
4 servings
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Adapted from Guideposts magazine