Ingredients
½ box of jumbo shell pasta (about 20 shells)
25 oz. jar marinara sauce
2 T. water
15 oz. ricotta cheese
½ cup parmesan cheese
1 egg
2 t. fresh basil (dried will work, too)
2 t. fresh parsley (dried will work, too)
8 oz. shredded mozzarella cheese
Directions
Prepare a 9×13 pan by lightly spraying with non-stick spray. Add about half the jar of prepared sauce and 2 T. of water to the bottom of the pan. Stir around until the bottom of the pan is coated.
Cook the shell pasta as directed on the package.
In a large bowl combined the ricotta cheese, parmesan cheese, egg, basil, parsley. Mix well.
Drain the shell pasta and run under cool water. Once cooled, fill each shell with cheese mixture. Place each shell seam side down in the prepared 9×13 pan.
Pour remaining sauce over the shells and top with mozzarella cheese. Bake at 350˚ for 35 minutes or until bubbly and slightly browned.