Ingredients
– 12 jumbo pasta shells, cooked al dente
– 1 1/2 cups ricotta cheese
– 1 cup shredded mozzarella cheese (plus extra for topping)
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1 tsp garlic powder
– 2 cups Alfredo or béchamel sauce
– Fresh parsley, chopped (for garnish)
– Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic powder, salt, and pepper until smooth.
3. Fill each cooked pasta shell with the cheese mixture and arrange in the baking dish.
4. Pour Alfredo or béchamel sauce over the shells, ensuring they’re well-coated. Sprinkle additional mozzarella on top.
5. Bake for 25-30 minutes, or until the cheese is golden and bubbly. Broil for 2-3 minutes for a golden crust if desired.
6. Garnish with chopped parsley and serve hot with a side of garlic bread or a fresh salad.