Ingredients:
- 12 oz jumbo shell pasta (boil first)
- 2 cups spaghetti sauce (store-bought or homemade)
- 15 oz ricotta cheese
- 8 oz shredded mozzarella cheese, divided
- 1/2 cup grated fresh Parmesan cheese
- 1 large egg
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cloves garlic, minced
Instructions:
Step 1: Preheat your oven to 350°F (175°C). Cook the jumbo shell pasta according to package instructions until al dente. Drain and set aside.
Step 2: In a large bowl, combine ricotta cheese, 6 oz of shredded mozzarella, Parmesan cheese, egg, parsley, basil, thyme, salt, pepper, and minced garlic. Mix until well combined.
Step 3: Spread 1 cup of spaghetti sauce evenly on the bottom of a 9×13-inch baking dish. Carefully fill each cooked shell with the cheese mixture and place them in the dish.
Step 4: Pour the remaining spaghetti sauce over the stuffed shells, ensuring they are fully covered. Sprinkle the remaining 2 oz of shredded mozzarella on top.
Step 5: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 6: Let it cool for 5 minutes before serving. Garnish with fresh herbs if desired. Enjoy this creamy, cheesy, and comforting dish!
