Ingredients
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Equipment Needed
- Large pot for boiling pasta
- Strainer
- Mixing bowl
- Baking dish (9×13 inches works well)
- Spoon for stuffing shells
- Aluminum foil
Step-by-Step Instructions
First, start by preheating your oven to 375°F (190°C). Next, I fill a large pot with water, adding a pinch of salt to enhance the flavor of the pasta. Once the water comes to a rolling boil, I carefully add the large shells and cook them until just al dente. You don’t want them too soft since they’ll continue cooking in the oven. A good 8-10 minutes usually does the trick. After draining them in a strainer, I let them cool for a bit before handling. You can smell the warmth of the pasta, and it makes my kitchen feel alive! (See the next page below to continue steps…)