- 4
Ingredients
- 12 dry jumbo pasta shells
- 1 c ricotta cheese
- 4 oz. (about 1 1/4 c) finely shreaded mozzarella cheese
- 3 Tbs grated parmesan, divided
- 1 large egg white
- 1 1/2 tsp finely chopped fresh parsley
- 1/4 tsp. garlic powder
- salt and pepper to taste
- 2 c marinara sauce
Preparation
Step 1
Preheat oven to 350. Prepare the pasta according to package directions,cooking only to al dente; drain
Place a large sheet of wax paper on a flat work surface. Mix the ricotta,mozzarella, 2Tbs parmesan, egg white, parsley and garlic powder in a medium bowl. Season with salt and pepper to taste. Place the cooked shells, open side up on the wax paper. Spoon the ricotta mixture evenly into the shells, about 2 heaping Tbs. in each.
Spread about 1/2 cup marinara sauce evenly into 10" round or 11x7" glass baking dish. Lay the stuffed shells side by side,open side up, in the dish. Spoon remaining 1 1/2 cups marinara sauce over the shells. Sprinkle the remaining 1 Tbs. parmesan evenly on top. Cover with foil and bake 20-25 mins. Let stand 5 mins. before serving.