Ingredients:

  • 12 large pasta shells (about 8 oz or 225 g)
  • Salt (for boiling water)
  • 15 oz (425 g) ricotta cheese (whole or part-skim)
  • 1 cup (90 g) grated Parmesan cheese
  • 1 large egg
  • 1 cup (150 g) shredded mozzarella cheese
  • 1/4 cup (15 g) fresh parsley, chopped (or 1 tablespoon dried)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups (480 ml) marinara sauce (homemade or store-bought)
  • 1 teaspoon olive oil (optional, for drizzling)

Instructions:

  1. Boil salted water in a large pot and cook shells until al dente, about 9-11 minutes; drain and rinse with cold water.
  2. In a mixing bowl, combine ricotta, Parmesan, egg, mozzarella, parsley, garlic powder, pepper, and salt; mix until well combined.
  3. Preheat the oven to 375°F (190°C).
  4. Spoon about 2 tablespoons of filling into each cooked shell and place stuffed shells seam-side up in a baking dish.
  5. Pour marinara sauce over the stuffed shells, ensuring they are well covered; drizzle with olive oil if desired.
  6. Cover the dish with foil and bake for 20 minutes; remove foil and bake an additional 10 minutes, or until cheese is bubbly and golden.
  7. Let cool for a few minutes before serving.