Scale

20 jumbo pasta shells

1 1/2 cups ricotta cheese

1 cup shredded mozzarella cheese (plus more for topping)

1/2 cup grated Parmesan cheese

1 egg

1 tsp Italian seasoning

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

2 cups marinara sauce (homemade or store-bought)

Fresh basil or parsley, for garnish

1. Preheat oven to 375°F (190°C). Cook jumbo shells in salted boiling water until al dente. Drain and rinse with cold water.

2. In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, and seasonings. Mix until smooth and creamy.

3. Spread 1/2 cup marinara sauce in the bottom of a 9×13 baking dish.

4. Fill each shell with 1–2 tablespoons of the cheese mixture and place in the dish, seam side up.

5. Pour remaining marinara over the shells. Sprinkle with more mozzarella.

6. Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes until cheese is bubbly.

7. Garnish with basil or parsley and serve warm.

• Make ahead: Assemble and refrigerate up to 1 day before baking.

• Add spinach to the filling for extra nutrition.

• Pairs perfectly with garlic bread and a side salad.

Keywords: ricotta stuffed shells, baked pasta shells, vegetarian pasta bake, cheesy stuffed pasta recipe