Stuffed Cheese Shells (Print)

Large pasta shells stuffed with a creamy ricotta and cheese blend, seasoned with herbs, and baked in a rich marinara sauce.

# Ingredients:

01 - 15 oz creamy ricotta cheese (whole milk).
02 - 1 large egg beaten.
03 - Shredded mozzarella, 8 oz (split into two portions).
04 - 1/2 tsp dry oregano.
05 - Freshly shredded Parmesan, 1/2 cup.
06 - 1 tbsp finely chopped parsley.
07 - 1 tbsp freshly minced basil.
08 - Three large garlic cloves, crushed.
09 - 18 jumbo pasta shells (plus a few extras, 8 oz).
10 - 1 tsp garlic powder.
11 - 1/2 to 1 cup Mozzarella for topping.
12 - Three cups of ready-made marinara sauce.
13 - Freshly cracked black pepper.
14 - A pinch of salt.

# Steps:

01 - Set your oven to 350 degrees Fahrenheit and lightly grease a 9x13 pan.
02 - Boil shells in salty water just until firm but tender. Let cool before stuffing.
03 - Blend the ricotta, egg, grated Parmesan, herbs, crushed garlic, garlic powder, and three-quarters of the mozzarella until smooth.
04 - Add some marinara to the bottom of the dish. Pack shells with the ricotta mixture and line them up open-side up.
05 - Scatter mozzarella and oregano over the top. Bake for around 20 to 25 minutes until bubbly.

# Notes:

01 - Can be made up to a day in advance.
02 - Stays fresh in the fridge for 3-4 days.
03 - Boil extra shells in case they break.

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