1 box of Jumbo Shells, 12 oz
2 pounds ricotta cheese, approx 4 cups
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese, divided
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
2 jars Marinara Sauce, 24 oz each
Preheat oven to 350°
Mix together ricotta cheese, mozzarella cheese, ¾ cup Parmesan cheese, eggs, parsley, oregano, basil, salt, garlic powder & black pepper. Set aside.
Cook pasta in salted water until al’ dente. Drain.
Pour 1 jar of sauce in a lightly greased 13×9 baking dish.
Fill each shell with cheese mixture.
Place shell in dish on top of sauce – seam side up.
Continue with all shells. When dish is full, create a second layer. You can spread a spoonful of sauce over bottom layer of shells to prevent sticking.
Pour remainder of second jar of sauce over shells. Sprinkle with ¼ cup Parmesan cheese.
Cover with aluminum foil and bake for about 30 – 35 minutes.
*Sometimes I sneak spinach into the cheese mixture for a little green. I’ve also added diced pepperoni to the top to give it a pizza vibe. If I have time, I make homemade marinara sauce but store-bought ones work well, too.