Ingredients:

  • 20-24 jumbo pasta shells (500g)
  • 15 oz whole milk ricotta cheese (425g)
  • 1 cup shredded mozzarella cheese (100g)
  • ½ cup grated Parmesan cheese (50g)
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
  • Salt and pepper to taste
  • 2 cups marinara sauce (480ml), store-bought or homemade
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, boil salted water and cook the pasta shells until al dente. Drain and set aside to cool slightly.
  3. In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, salt, and pepper. Stir until well combined.
  4. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in marinara sauce and oregano, simmer for 5 minutes.
  5. Spoon a layer of sauce at the bottom of the baking dish. Fill each pasta shell with the ricotta mixture and arrange them in the dish.
  6. Pour remaining sauce over the filled shells. Cover with foil.
  7. Bake in the preheated oven for 25-30 minutes until the cheese is bubbly.
  8. Let sit for 5-10 minutes before serving. Optional: garnish with additional parsley or cheese.