Ingredients:

  • 12 oz jumbo pasta shells
  • 1 tbsp olive oil
  • 2 tsp kosher salt
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 0.5 cup grated parmesan cheese
  • 1 tbsp fresh Italian parsley
  • 1 tsp dried oregano
  • 0.5 tsp black pepper
  • 28 small Italian meatballs
  • 28 oz marinara sauce
  • 2 cups low moisture mozzarella cheese
  • Fresh basil leaves

Instructions:

  1. Cook the 12 oz jumbo shells in salted water for exactly 8 minutes. Note: They should still be quite firm; they will finish in the oven.
  2. Toss the shells with 1 tbsp olive oil. Note: This prevents them from sticking together while you prep.
  3. Combine 15 oz ricotta, 1 egg, 0.5 cup parmesan, parsley, oregano, salt, and pepper. Note: Stir until the egg is completely incorporated and the mixture is silky.
  4. Spread 1 cup of the 28 oz marinara sauce on the bottom of your baking dish. Note: This prevents the shells from sticking to the bottom.
  5. Pipe or spoon about 1.5 tbsp of the ricotta mixture into each shell.
  6. Press one fully cooked small meatball into the center of the ricotta in each shell.
  7. Place the shells in the dish, nestled closely together until the dish is packed and beautiful.
  8. Top with the remaining marinara and 2 cups of mozzarella cheese.
  9. Bake at 375°F (190°C) for 15 minutes until the sauce is bubbling.
  10. Remove foil and bake for another 10 minutes until the cheese is golden and crackling.