Stuffed Shells

Instructions

1. Prepare the pasta
   Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente (about 9 minutes). Be careful not to overcook as they will continue cooking in the oven. Drain and rinse with cold water to stop the cooking process, then set aside on a baking sheet to prevent sticking.
2. Make the filling
   In a large mixing bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, Parmesan cheese, beaten egg, chopped basil, parsley, garlic powder, dried oregano, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until all ingredients are thoroughly combined.
3. Prepare the baking dish
   Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish.
4. Fill the shells
   Using a spoon or a piping bag, carefully fill each pasta shell with about 2 tablespoons of the ricotta mixture. Place the filled shells in the prepared baking dish, open side up, arranging them in a single layer.
5. Add sauce and cheese
   Pour the remaining marinara sauce over the filled shells, making sure to cover them evenly. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
6. Bake
   Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish and serve
   Allow the stuffed shells to cool for 5 minutes before serving. Garnish with additional fresh basil and Parmesan cheese. Serve hot with garlic bread and a green salad if desired.