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Instructions
1. Cook the pasta shells according to package directions until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
2. In a large bowl, combine the ricotta cheese, egg, Parmesan cheese, 1/2 cup mozzarella cheese, parsley, garlic powder, salt, and black pepper. Stir until well combined.
3. Preheat your oven to 375°F (190°C).
4. Spread about half of the marinara sauce on the bottom of a 9×13 inch baking dish.
5. Carefully fill each cooked pasta shell with the ricotta mixture, using a spoon or a piping bag.
6. Arrange the filled shells in a single layer over the marinara sauce in the baking dish.
7. Pour the remaining marinara sauce evenly over the stuffed shells. (If using homemade sauce and it’s too thick, you can stir in 1/2 cup water to thin it slightly before pouring).
8. Sprinkle the remaining Parmesan cheese and mozzarella cheese over the top of the shells.
9. Cover the baking dish loosely with aluminum foil.
10. Bake for 25 minutes.
11. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
12. Let the baked shells rest for 5-10 minutes before serving. Garnish with additional fresh parsley if desired.
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Short Tips
* Don’t overcook your pasta shells in step 1, as they will continue to cook in the oven. Al dente is key!
* If you’re short on time, use a good quality store-bought marinara sauce. For an extra flavour boost, sauté some minced garlic and onion in olive oil before adding your jarred sauce.
* To make filling the shells easier and less messy, you can transfer the ricotta mixture into a large zip-top bag, snip off a corner, and pipe the filling into each shell.
* Feel free to add cooked ground beef or Italian sausage to the ricotta mixture for a meatier version of this dish.
* Leftover stuffed shells reheat beautifully. Store them in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the microwave or in the oven.
