Ingredients:

  • 1 pound (450g) jumbo pasta shells
  • 1 (30 ounce) container whole milk ricotta cheese (850g)
  • 1 cup (115g) grated Parmesan cheese, plus more for topping
  • 1/2 cup (50g) grated Pecorino Romano cheese
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) chopped fresh Italian parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 (24 ounce) jar marinara sauce (680g)
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced

Instructions:

  1. Cook pasta according to package directions, until al dente. Drain well and rinse with cold water to stop cooking.
  2. Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add marinara sauce and bring to a simmer. Reduce heat to low and keep warm.
  3. In a large bowl, combine ricotta cheese, Parmesan cheese, Pecorino Romano cheese, egg, parsley, oregano, garlic powder, salt, and pepper. Mix well until thoroughly combined.
  4. Spoon the ricotta mixture into each cooked shell. These stuffed shells with ricotta are the best!
  5. Spread a thin layer of marinara sauce in the bottom of the baking dish. Arrange the stuffed shells in the dish, seam-side up.
  6. Pour the remaining marinara sauce over the shells. Sprinkle with additional Parmesan cheese. Cover the dish with foil.
  7. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  8. Let the shells rest for 5-10 minutes before serving.