Prep Time
10 min
Cook Time
40 min
Yields
8 servings
Easy Italian in under an hour!
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ingredients
Kosher salt
8
oz jumbo pasta shells
30
oz whole-milk ricotta cheese
½
cup grated Romano cheese
2
Tbsp fresh parsley, minced
12
leaves fresh basil, cut into chiffonade
1
large egg
Freshly ground black pepper
8
oz Parmesan, grated
2
jars good-quality marinara sauce
8
oz mozzarella cheese, grated
Crusty French bread, for serving
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directions
Step 1
Preheat the oven to 350ºF.
Step 2
Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
Step 3
In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
Step 4
To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
Step 5
Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.