Stuffed Shells

Recipe submitted by Sydney Buchanan-Riley

Ingredients:

• Jumbo pasta shells (about 24-28 shells)
• 24 oz jar of marinara
• 1/4 cup of fresh parsley, chopped
• 3/4 cup parmesan cheese, grated
• 15 oz ricotta cheese
• 3 cups mozzarella cheese, grated
• 2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg

Instructions:

1. Preheat oven to 375 degrees.
2. Bring a pot of water to a boil and cook your jumbo shells until they are a few minutes shy of being al dente. You want the shells to be slightly firm, this makes them easier to stuff, plus they will finish their cooking in the oven. Drain shells.
3. While the shells are cooling, prepare your stuffing mixture. In a bowl mix together the ricotta, 2 cups mozzarella, 1/2 cup parmesan cheese, about 2 tbsp of the parsley, Italian seasoning, salt, pepper, and egg.
4. In the bottom of a greased 9×13 casserole dish, spread about half the jar of marinara and evenly.
5. Stuff your shells and set them stuffed side up into your casserole dish.
6. Once all shells have been stuffed and added to the casserole dish, cover the top of the shells with the remaining marinara, mozzarella, parmesan, and parsley.
7. Baked covered at 375 for 20 minutes.
8. Remove cover and bake at 375 an additional 15 minutes,