Ingredients
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12 ounces jumbo pasta shells, cooked
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1 1/2 lbs shredded mozzarella cheese
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2 (15 ounce) containers light ricotta cheese
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1/2 cup grated parmesan cheese or 1/2 cup romano cheese
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1 tablespoon chopped fresh parsley
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3 minced fresh garlic cloves
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1/2 teaspoon salt
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marinara sauce
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12 fresh basil leaves, chopped
Instructions
- Combine all ingredients, except pasta and 1/4 c Parmesan cheese in large mixing bowl.
- Mix well and fill each cooked pasta shell.
- Place in ungreased 11 by 17 pan.
- Cover w/ marinara sauce and then sprinkle with remaining Parmesan, cover w/foil, and bake in 350 oven for 30 minutes.
- Time does not include time to make marinara, but I cook mine as I make the shells so it really doesn't affect the time.
- Servings are a guess.