Stuffed Shells

Instructions

1. 1
   Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
2. 2
   Cook the jumbo pasta shells until al dente, about 9-10 minutes. Drain, rinse thoroughly with cool water, and set on a tray to prevent sticking.
3. 3
   In a large bowl, combine the ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, egg, parsley, basil, garlic powder, salt, and pepper. Mix well until smooth and creamy.
4. 4
   Spoon about 2 tablespoons of filling into each cooked shell.
5. 5
   Spread 1 cup of marinara sauce in the bottom of a greased 9x13-inch baking dish. Nestle the stuffed shells, open side up, in a single layer.
6. 6
   Pour the remaining marinara sauce over the shells. Top with the remaining 1 cup of mozzarella and 1/4 cup Parmesan.
7. 7
   Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes, until bubbly and golden.
8. 8
   Remove from oven and let rest for 5 minutes before serving. Garnish with extra parsley or Parmesan as desired.