Cheesy and bubbly.

  • 8 ounces jumbo pasta shells
  • 30 ounces whole-milk ricotta cheese
  • ½ cup grated Romano cheese
  • 2 tablespoons minced fresh parsley
  • 8 leaves fresh basil, chopped
  • 1 large egg
  • 8 ounces Parmesan, grated
  • 2 jars marinara sauce
  • 8 ounces mozzarella cheese, grated
  • Salt and pepper to taste

1. Preheat oven to 350°.

2. Bring a large pot of salted water to boil. Add pasta shells and cook for half the listed cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.

3. In a bowl, mix together ricotta, Romano, parsley, basil, egg, salt and pepper, and half the Parmesan. Stir until combined.

4. Coat the bottom of a baking dish with a little marinara sauce. Fill each half-cooked shell with cheese mixture and place filling-side-up on sauce. Repeat with remaining cheese mixture. Top shells with remaining sauce. Sprinkle on mozzarella and extra Parmesan.

5. Bake until cheese is bubbly, 25 minutes.