Stuffed Pasta Shells (Printable Version)

# What You’ll Need:

01 - 3 cup tomato sauce.
02 - 8 oz large pasta shells (18 shells plus some spare ones).
03 - Salt.
04 - Ground black pepper.
05 - 1 tsp powdered garlic.
06 - 15 oz full-fat ricotta cheese.
07 - 8 oz grated Mozzarella cheese, split.
08 - 1/2 cup freshly grated Parmesan cheese.
09 - 1 egg.
10 - 1 tbsp chopped parsley.
11 - 1 tbsp chopped basil.
12 - 1 tsp oregano spice.
13 - 3 garlic cloves, crushed.
14 - For the top:.
15 - 1/2-1 cup grated Mozzarella cheese.
16 - 1/2 tsp oregano spice.

# Steps To Make It:

01 - Heat your oven to 350°F. Coat a 9x13 dish with oil or butter.
02 - Boil the pasta until slightly firm, adding salt to water. Let them cool so you can touch them.
03 - Stir together the ricotta, egg, chopped herbs, crushed garlic, parmesan and most mozzarella until smooth.
04 - Pour tomato sauce in the dish bottom. Stuff each shell with cheese mix and arrange them open-side up.
05 - Sprinkle with leftover cheese and oregano. Cook for 20-25 minutes.

# Extra Notes:

01 - You can fix this a day before.
02 - Stays good for 3-4 days in the fridge.
03 - Boil extra shells since some might tear.

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