Equipment
Method
- Preheat your oven to 350°F.
- Bring a large pot of salted water to a boil and cook the shells according to package directions minus one minute until al dente.
- Drain and rinse the shells with cold water, then set aside on a towel.
- In a large mixing bowl, combine the ricotta, one cup of mozzarella, half a cup of Parmesan, the egg (if using), parsley, garlic powder, basil, salt, and pepper. Mix until well blended and smooth.
- Spread one cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- Fill each shell with about two tablespoons of the cheese mixture, placing each filled shell seam-side up in the dish.
- Repeat until all shells are filled and arranged in the dish.
- Pour the remaining marinara sauce over the shells, ensuring they're mostly covered.
- Sprinkle the remaining mozzarella and Parmesan over the top.
- Cover the dish with foil and bake for twenty-five minutes.
- Remove the foil and bake for an additional twelve to fifteen minutes until the cheese is melted and bubbling.
- Let it rest for ten minutes before serving.
Nutrition
Calories: 450kcalCarbohydrates: 55gProtein: 25gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 750mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 12IUVitamin C: 4mgCalcium: 25mgIron: 10mg
Notes
This recipe is incredibly versatile; feel free to substitute or add proteins like shredded chicken, ground beef, or Italian sausage to the filling.
For a healthier version, use part-skim cheeses and load up on vegetables like spinach or mushrooms in the filling.
If you need to make this dish ahead of time, you can assemble and refrigerate it for up to 24 hours or freeze for up to three months before baking. Adjust baking times if frozen.
Don't forget to let the dish rest after baking; this helps the filling set and makes for neater servings.
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