Ingredients:

  • 12 jumbo pasta shells (about 280g)
  • 2 cups ricotta cheese (480g)
  • 1 cup grated mozzarella cheese (about 115g)
  • ½ cup grated Parmesan cheese (about 50g)
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 cups marinara sauce (480ml)
  • Fresh basil leaves, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the jumbo shells and cook until al dente, about 8-10 minutes. Drain and let cool.
  2. In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, oregano, garlic powder, salt, and pepper. Mix until smooth.
  3. Preheat your oven to 375°F (190°C).
  4. Spread 1 cup of marinara sauce on the bottom of the baking dish. Use a spoon to fill each shell with the ricotta mixture. Place them in the dish, open side up. Pour remaining marinara sauce over the stuffed shells and sprinkle with extra mozzarella.
  5. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until the cheese is bubbly and golden.
  6. Garnish with fresh basil and serve warm.