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Italian Stuffed shells

Ingredients

For the Shells:

• 20 jumbo pasta shells

• 1 tablespoon salt (for boiling water)

For the Ricotta Filling:

• 15 oz ricotta cheese

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• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 egg

• 1 teaspoon garlic powder

• 1 teaspoon dried Italian seasoning

• ½ teaspoon salt

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• ½ teaspoon black pepper

• 2 tablespoons fresh parsley, chopped

For the Sauce:

• 2 cups marinara sauce (homemade or store-bought)

• ½ teaspoon red pepper flakes (optional for heat)

• 1 teaspoon dried basil

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• 1 teaspoon dried oregano

For Topping:

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Fresh basil (for garnish)

Instructions

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1. Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Add jumbo shells and cook 2 minutes less than package instructions (they will finish cooking in the oven).

• Drain and rinse with cold water to prevent sticking.

2. Prepare the Ricotta Filling:

• In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, pepper, and parsley.

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• Mix well until smooth.

3. Prepare the Sauce:

• In a small saucepan, heat the marinara sauce over medium heat.

• Stir in red pepper flakes, basil, and oregano. Simmer for 5 minutes, then remove from heat.

4. Assemble the Stuffed Shells:

• Preheat oven to 375°F (190°C).

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• Spread 1 cup of sauce evenly on the bottom of a baking dish.

• Fill each shell with a heaping tablespoon of ricotta filling and place them in the dish.

• Pour the remaining sauce over the shells.

5. Bake the Shells:

• Sprinkle the mozzarella and Parmesan cheese on top.

• Cover with foil and bake for 20 minutes.

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• Remove foil and bake an additional 10 minutes until the cheese is melted and bubbly.

6. Garnish and Serve:

• Let cool for 5 minutes before serving.

• Garnish with fresh basil and enjoy!

Serving Suggestions:

Serve with garlic bread and a side salad for a complete Italian meal! 🍝✨

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