Stuffed Shells
½ package, 8 ounces or 24 jumbo pasta shells
1 egg, beaten
15 ounces Ricotta cheese
2 cups shredded Mozzarella cheese (divided)
¾ cup Parmesan cheese (divided)
4 tablespoons fresh chopped parsley
4 tablespoons fresh chopped basil
1 jar marinara sauce - 27 ounces
Preheat oven to 350 degrees.
Cook pasta, according to the directions on the box. Noodles should be al dente. While the noodles are cooking, mix together egg, Ricotta, 1¾ cup of the mozzarella cheese and ½ cup of the Parmesan. Add fresh chopped parsley and fresh basil.
Spray baking dish with nonstick spray; then spread 1 cup marinara sauce in bottom. Fill cooked shells and arrange in dish. Pour remaining sauce over shells.
Top with remaining mozzarella and parmesan cheese. Bake for 45 minutes.
Serves 6 to 8
Lauren Wilhelms