• 16 large pasta shells - LARGE
• 1 (16 oz) container Ricotta
• 1 (8 oz) pkg finely shredded Mozzarella, divided
• 1 large egg, slightly beaten with a fork
• 1 tsp parsley flakes
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 (16 oz) jar Marinara sauce
• 1/2 cup grated Parmesan

1. Cook shells as per directions. As soon as they're done, rinse well in cold water and set aside to drain (apart so they don't stick together).
2. Mix Ricotta, Mozzarella (reserve 1/2 cup), parsley, garlic powder, salt, and egg. Stuff shells with this mixure.
3. In baking dish, put 3/4 of Marinara sauce. Place stuffed shells on sauce. Drizzle remaining sauce over shells. Cover with foil and bake at 350°F for 30 minutes.
4. Remove from oven; remove foil and sprinkle remainder of Mozzarella and all of Parmesan over shells. Return to oven, uncovered, for 5 minutes.

These freeze well.

(Cotton)