- 20 Jumbo Pasta Shells
- 1/2 Medium Onion
- 3 Garlic Cloves
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1//4 tsp Dried Oregano
- 3 cups Marinara Sauce
- 15 oz Ricotta Cheese
- 1 Large Egg
- 1/3 cup Parmesan Cheese
- 3 cups Shredded Mozzarella Cheese
- 1/4 cup Parsley
- Cook Pasta: Preheat oven to 375°F. Cook shells in salted water according to package instructions) stirring to keep pasta from sticking to pot), then drain and fill pot with cold water to stop cooking and to prevent shells from sticking to each other.
- Make Sauce: In a deep pan over medium-high heat, add 1 Tbsp olives oil and sauté chopped onion until soft and golden (3-5 min). Add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp oregano. Sauté another 1 minute stirring constantly until garlic is fragrant. Add 3 cups marinara and bring to a uniform boil then simmer for 2 minutes and pour sauce into bottom of a casserole dish.
- Cheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined.
- Stuff Shells: Use about1/2 ice cream scoop or just until filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer. Sprinkle the remaining 1 cup mozzarella cheese over the top.
- Bake: Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and brown for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve.
Recipe courtesy of https://natashaskitchen.com/stuffed-shells-recipe/