• 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

1. Preheat your oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray.
2. Spread 1 1/2 cups of the marinara sauce across the bottom of the pan.
3. In a medium bowl, combine the ricotta, 1 1/2 cups of the mozzarella, Italian seasoning, egg, salt, pepper, and parmesan. Mix until everything is evenly blended.
4. Fill each cooked shell with the cheese mixture and arrange them in the prepared dish.
5. Spoon the rest of the marinara sauce over the shells and top with the remaining 1 1/2 cups mozzarella.
6. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese has melted and turns lightly golden.
7. Finish with a sprinkle of parsley and serve warm.

• Cook the shells slightly less than al dente—the oven time will soften them further, and firmer shells are easier to fill.
• Whole-milk ricotta and mozzarella give the richest texture, though part-skim options will work if you prefer a lighter version.
• For best melting results, grate your own cheese rather than using pre-shredded. Packaged shreds often contain coatings that affect texture.