Categories: Pasta
Ingredients
- 18 jumbo pasta shells
- 1 cup ricotta
- 1/4 cup grated Parmesan
- 1 large egg
- Pinch each of salt and pepper
- 1 cup marinara
- 18 Italian Meatballs (see recipe)
Directions
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Cook shells in boiling water. Whisk 1 cup ricotta, 1/4 cup grated Parmesan, 1 large egg and salt and pepper in a bowl. Spread 1 cup marinara in a 9×13-inch baking dish. Stuff 1 meatball and 1 tbsp of the ricotta mixture into each shell; arrange in the baking dish, open-side up. Top with 1 cup sauce and 1/4 cup Parmesan. Cover with foil. Bake at 375 until the sauce is bubbly, about 30 minutes. Uncover; bake for 10 minutes more.