Cook Pasta: Start by preheating your oven to 375˚F. Cook the jumbo pasta shells in a large pot of salted water according to the package instructions. Stir them several times to prevent sticking. Once they’re al dente, drain the shells and fill the pot with cold water to stop the cooking process. This helps keep the shells from sticking to each other.
Make Sauce: In a deep pan over medium-high heat, pour in 1 tablespoon of olive oil. Add the chopped onion and sauté until it becomes softened and golden, about 3 to 5 minutes. Next, toss in the minced garlic, along with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of oregano. Stir constantly for another minute until the garlic is fragrant. Add in the marinara sauce, bringing it to a uniform boil before letting it simmer for 2 minutes. Pour this delicious sauce into the bottom of a 9x13 casserole dish.
Cheese Filling: In a large bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, 1/3 cup of parmesan cheese, 1 egg, and 1/4 cup of parsley. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix everything together until well combined, creating a rich filling.
Stuff Shells: Now it’s time to fill those shells! Using a 1/2 ice cream scoop, fill each shell generously, but be careful not to overstuff. Place the filled shells in a single layer over the marinara sauce in the casserole dish. Once you’ve arranged them, sprinkle the remaining 1 cup of mozzarella cheese over the top.
Bake: Cover the dish with foil and place it in the preheated oven. Bake for 30 minutes, keeping an eye on the edges where the sauce should be bubbling. After the time has passed, remove the foil and switch on the broiler for an additional 2 to 4 minutes to lightly brown the cheese. Once it reaches a golden hue, take it out of the oven and garnish with a sprinkle of parsley before serving. Enjoy your creamy, cheesy Stuffed Shells!
