Ingredients:

  • 1 (12-ounce/340g) package jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 (15-ounce/425g) container ricotta cheese, whole milk
  • 1 large egg, lightly beaten
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (30g) chopped fresh parsley
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (24-ounce/680g) jar marinara sauce
  • ½ cup (120ml) water
  • Pinch of red pepper flakes (optional)
  • ½ cup (50g) shredded mozzarella cheese

Instructions:

  1. Boil the jumbo shells according to package directions, but cook them al dente. Drain well and toss with olive oil to prevent sticking.
  2. In a large bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix until well combined and smooth.
  3. Pour the marinara sauce into the baking dish. Add water and stir to combine. Spread evenly across the bottom of the dish. Add red pepper flakes if using.
  4. Using a spoon or piping bag, carefully fill each cooked shell with the ricotta mixture.
  5. Arrange the stuffed shells in the baking dish, nestled in the marinara sauce. Sprinkle mozzarella cheese over the top.
  6. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the sauce is heated through.