ricotta stuffed shells

If there's one dish that speaks comfort, it's my classic ricotta stuffed jumbo shells. These pasta pockets of joy are creamy, cheesy, and rich in marinara sauce. My friends and I were all obsessed with this dish and I promise you will be too.

Ingredients:
Jumbo pasta shells
½ cup mozzarella cheese
Fresh parsley

Marinara sauce
-½ onion diced
-28 oz can crushed tomatoes @cento
-14 oz water
-4 garlic cloves minced
-1 tbsp parsley
-1.5 tsp salt
-½ tsp ground pepper
-½ tsp dried basil

Ricotta Filling:
-15 oz ricotta cheese
-2 cups mozzarella cheese
-1 cup parmesan cheese
-1 egg
-1 tbsp parsley
-½ tsp salt
-½ tsp garlic powder
¼ tsp oregano

Directions:
1. To a saucepan on low heat, add in half a finely diced onion and 4 minced garlic cloves. Cook the onions until soft and then add in the tomatoes, water, parsley, salt, pepper, basil. Stir and let simmer on low for at least an hour and a half. The longer the sauce simmers, the thicker it will become.
2. Bring water to a boil with a pinch of salt in a larger pot and add in the jumbo shells. Cook the shells till they’re al dente. Once the shells have cooked, drain the shells from the water.
3. In a medium sized mixing bowl, add all of the ingredients for the ricotta filling and mix until well combined.
4. With a spoon or piping bag, fill the inside of the shells with the ricotta filling (about a tablespoon or so!)
5. In a 9x13 baking dish, add a base layer of marinara sauce. Layer in the stuffed shells and top with a little more marinara. 6. Add a layer of mozzarella cheese and cover with foil.
7. Bake at 375 degrees for 20 minutes. Remove the foil and bake for another 10 minutes. Broil for 3-5 minutes or until the cheese is golden.
8. Garnish with parsley before serving