Stuffed Shells Recipe

Preheat oven to 375˚F. Cook shells in salted water according to package instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.

In a deep pan over medium-high heat, add 1 Tbsp olive oil and sauté chopped onion until softened 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 the sauce into the bottom of a 9×13 casserole dish.

In a large bowl, add ricotta cheese, 2 cups mozzarella, parmesan, egg, parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined.

Use about 1/2 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 mozzarella cheese over the top.

Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve.