Easy Cheesy Ricotta Stuffed ShellsEgg

1

Cook 20 jumbo pasta shells in boiling salted water according to the package instructions until they reach an al dente texture.

2

Drain the hot water and rinse the shells with cold water to stop the cooking process and prevent them from sticking together.

1

Finely chop a medium onion and mince three garlic cloves.

2

In a deep sauté pan or Dutch oven, heat one tablespoon of olive oil over medium-high heat.

3

Add the onions and sauté for three to five minutes until softened and golden.

4

Stir in the minced garlic, half a teaspoon of salt, a quarter teaspoon of black pepper, and a quarter teaspoon of dried oregano.

5

Pour in three cups of marinara sauce, bring to a boil, and simmer for two minutes.

6

Pour the prepared sauce into the bottom of a 13x9 casserole dish.

1

In a large mixing bowl, combine 15 ounces of ricotta cheese, two cups of shredded mozzarella cheese, one-third cup of parmesan cheese, and one large egg.

2

Add the remaining half teaspoon of salt, a quarter teaspoon of pepper, and a quarter cup of finely chopped fresh parsley.

3

Mix the ingredients with a spatula until well combined.

1

Preheat your oven to 375°F.

2

Stuff each cooked pasta shell with the cheese mixture, using a trigger-release ice cream scoop for ease.

3

Arrange the stuffed shells snugly in the baking dish over the marinara sauce.

4

Sprinkle the remaining cup of shredded mozzarella over the top of the shells.

5

Cover the dish tightly with aluminum foil and bake in the center of the oven for 30 minutes.

6

Remove the foil and broil on high for two to four minutes until the cheese is bubbly and lightly browned.

7

Garnish with additional fresh parsley before serving.