Prep Time : 25minutes minutes
Cook Time : 30minutes minutes
Total Time : 55minutes minutes
Servings : 6
- 24 jumbo pasta shells cooked according to package directions
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese divided use
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- 1 egg
- 1/2 cup grated parmesan cheese
- 3 cups marinara sauce divided use
- 2 tablespoons parsley chopped
- cooking spray
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Preheat the oven to 375 degrees F. Coat a 9″x13″ baking pan with cooking spray.
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Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
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Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
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Fill each shell with the ricotta mixture and place in the baking dish.
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Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
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Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
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Sprinkle with parsley, then serve.
Calories: 488kcal | Carbohydrates: 35g | Protein: 30g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 1193mg | Potassium: 630mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1460IU | Vitamin C: 10mg | Calcium: 561mg | Iron: 3mg
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