Ingredients:

  • 12 oz Jumbo Pasta Shells
  • 1 tbsp Sea Salt
  • 30 oz Whole Milk Ricotta Cheese, strained
  • 2 cups Shredded Mozzarella Cheese
  • 1/2 cup Freshly Grated Parmesan or Pecorino Romano
  • 1 Large Egg, lightly beaten
  • 2 cloves Garlic, minced into a paste
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/2 tsp Nutmeg
  • 24 oz Marinara Sauce
  • 1 cup Extra Mozzarella Cheese for topping
  • Fresh Basil for garnish

Instructions:

  1. Boil the jumbo shells in heavily salted water for 2 minutes less than the package's al dente instructions. Drain and immediately rinse with cold water to stop the cooking and prevent sticking.
  2. Strain your ricotta through a mesh sieve to remove excess whey. In a large bowl, fold together the strained ricotta, beaten egg, garlic, parsley, nutmeg, and cheeses (Mozzarella and Parmesan).
  3. Transfer the cheese mixture to a piping bag or gallon Ziploc bag with the corner snipped off.
  4. Spread 1 cup of marinara sauce across the bottom of a 9x13 inch baking dish. Hold a shell open and pipe about 2-3 tablespoons of filling into the cavity. Place the shell open-side up in the dish and repeat until the dish is tightly packed.
  5. Top the shells with the remaining sauce and the extra 1 cup of mozzarella cheese. Bake at 375°F for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top cheese is golden and crackling.
  6. Garnish with fresh basil before serving.