24 jumbo pasta shells cooked according to package directions
15 ounces ricotta cheese
3 cups shredded mozzarella cheese divided use
2 teaspoons Italian seasoning
salt and pepper to taste
1 egg
1/2 cup grated parmesan cheese
3 cups marinara sauce divided use
2 tablespoons parsley chopped
cooking spray
Directions
Preheat the oven to 375 degrees F. Coat a 9″x13″ baking pan with cooking spray.
Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
Fill each shell with the ricotta mixture and place in the baking dish.
Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
Sprinkle with parsley, then serve.
Notes
Be sure to undercook your shells by 1-2 minutes because they will continue to cook when they go into the oven. You want your shells to be a little more firm than al dente when you fill them.
I prefer to use whole milk ricotta and mozzarella cheeses, but if you’re looking to save a few calories, you can use part skim.
Skip the pre-shredded bags of cheese and grate your own instead. I find that the pre-grated cheeses at the store tend to be coated with anti-caking agents and preservatives, and do not melt as smoothly.
