Stuffed Shells with Ricotta

Ingredients

• 24 jumbo pasta shells
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese, divided
• 1 egg
• 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 3 cups marinara sauce

Method

1. 1

   Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente, about 9 minutes.

   9:00 · Boil shells
2. 2

   Drain the shells and spread them on a baking sheet to cool slightly, taking care they don't tear.

3. 3

   Preheat the oven to 375°F.

4. 4

   In a large bowl, combine the ricotta, 1 1/2 cups mozzarella, 1/4 cup parmesan, egg, parsley, garlic, salt, pepper, and red pepper flakes. Mix until smooth.

5. 5

   Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

6. 6

   Spoon about 2 tablespoons of the ricotta mixture into each cooked shell and arrange them in the baking dish in a single layer.

7. 7

   Spoon the remaining 2 cups of marinara sauce over the stuffed shells, covering them evenly.

8. 8

   Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup parmesan over the top.

9. 9

   Cover the dish tightly with foil and bake until heated through, about 25 minutes.

   25:00 · Bake covered
10. 10

    Remove the foil and bake until the cheese is melted and bubbling at the edges, about 10 more minutes.

    10:00 · Bake uncovered
11. 11

    Let the shells rest for 5 minutes before serving.

    5:00 · Rest