Conchiglioni ripieni di ricotta

Ingredienti

• 20 jumbo pasta shells ((half of a 12-ounce box))
• 3 cups homemade marinara (or 24-ounce jar)
• 15 ounces ricotta cheese
• 2/3 cup parmesan cheese
• 1 large egg
• 2 tablespoons chopped Italian parsley
• 1 teaspoon chopped fresh rosemary
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1 pinch crushed red pepper
• 1 cup shredded mozzarella cheese

Preparazione

1. 1

   Lightly oil or spray a 9 X 13 inch baking pan and set aside. Preheat the oven to 350 degrees F.

2. 2

   Bring a large pot of salted water to a boil. Partially cook the pasta shells in water, 4-6 minutes. Strain the shells and lay in the pan. (See no-boil instructions in notes.)

3. 3

   Mix the ricotta, parmesan, egg, parsley, rosemary, salt, pepper, nutmeg, and crushed red pepper together in a medium bowl. Fill each shell with 1-2 tablespoons of the cheese mixture.

4. 4

   Spoon the sauce on and around the shells. Top with mozzarella cheese. Cover the pan tightly with foil. Bake until bubbly and golden, about 25 minutes. If you want the cheesy top golden, take the foil off the last 3-5 minutes.