Ingredients
1 package jumbo shell pasta, cooked accordingly
32 ounces whole milk ricotta cheese
1 large egg
1 cup shredded parmesan cheese, divided
½ teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
½ tablespoon dried oregano
½ tablespoon dried basil
1 jar tomato sauce
1 cup shredded mozzarella cheese
Tools Needed
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Preparation
Preheat oven to 350℉.
In a large mixing bowl, combine ricotta cheese, egg, ½ cup parmesan cheese, salt, pepper, garlic, oregano, and basil. Set aside.
In a small mixing bowl, combine remaining parmesan and mozzarella. Set aside.
Evenly spread ½ jar of tomato sauce on the bottom of a 13x9 baking dish.Â
Carefully fill each cooked jumbo shell with the ricotta mixture and place into the prepared baking dish.
Top the filled shells with remaining tomato sauce and sprinkle with mozzarella mixture.
Bake for 20-25 minutes, or until sauce is bubbly and cheese is melted and browned. Set oven to broil for additional browning, if desired.
Serve immediately, or cover and freeze.
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