Easy Stuffed Shells Cheese Herb (Print Version)

Jumbo pasta shells with cheesy herb filling, baked in marinara and topped with golden mozzarella.

# Ingredients:

→ Pasta

01 - 12 ounces jumbo pasta shells
02 - 1 tablespoon kosher salt

→ Cheese Filling

03 - 30 ounces whipped cottage cheese or ricotta cheese
04 - 6 ounces Parmesan cheese, grated
05 - 1 egg
06 - 1 to 2 garlic cloves, minced
07 - 1 tablespoon fresh parsley, minced
08 - ¾ cup fresh basil leaves, finely chopped (about 8 to 10 leaves)
09 - ½ teaspoon salt
10 - ½ teaspoon fresh ground pepper

→ Topping and Sauce

11 - 28 ounces marinara sauce
12 - 8 ounces mozzarella cheese, grated

# Steps:

01 - Preheat oven to 350°F.
02 - Spray a 9x13 baking dish with cooking spray. Spread half of the marinara sauce on the bottom of the dish. Set aside.
03 - Bring a large pot of salted water to a boil. Add pasta shells and cook until 3 minutes shy of al dente, following package directions.
04 - Drain pasta shells and rinse with cool water. Set aside.
05 - In a large bowl, combine whipped cottage cheese, Parmesan cheese, egg, garlic, parsley, basil, salt, and pepper.
06 - Spoon the cheese filling mixture into the pasta shells. Place the filled shells into the baking dish, nestling them in the sauce.
07 - Cover the shells with the remaining marinara sauce and sprinkle mozzarella cheese on top.
08 - Bake in the preheated oven for 25 minutes or until hot and bubbly. Serve immediately.

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