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.

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Carla Witt Ford
Written by Carla Witt Ford
A native West Virginian, Carla has been adding her touch to photography, print, and other areas of design for more than half of her life. Before joining WV LIVING she was a photographer for the government and an adjunct photography professor at Fairmont State University (BS Graphic Design alumna). As a BFA graduate from the West Virginia University School of Design, she seeks to share the beauty of her beloved state through her work. Whether it is with wit or wisdom, as an artist, she is always looking for new ways to make her audience sit up and take notice.