Ingredients
Equipment
Method
Cooking Instructions:
- Begin by cooking the jumbo pasta shells according to the package instructions. Make sure to add a pinch of salt to the boiling water for added flavor. Once cooked, drain the shells and set them aside to cool slightly.
- In a skillet over medium heat, add a splash of olive oil and sauté the chopped onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- In a mixing bowl, combine the ricotta cheese, sautéed onions and garlic, 1 tsp of salt, 1/2 tsp of black pepper, dried oregano, egg, parmesan cheese, and 1 cup of shredded mozzarella. Mix until well combined and creamy.
- Using a spoon or a piping bag, carefully fill each cooked pasta shell with the ricotta mixture. Be generous but avoid overfilling to ensure the shells do not break.
- Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the stuffed shells on top of the sauce, then pour the remaining marinara sauce over the shells. Sprinkle the remaining mozzarella cheese evenly over the top.
- Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the dish from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving. Enjoy your delicious stuffed shells warm!
Notes
- For extra flavor, consider adding sautéed spinach to the ricotta mixture.
- Feel free to mix in cooked ground beef or Italian sausage for a meatier filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.