Creamy Ricotta and Tomato Shells (Print Version)

# Ingredients:

01 - 20 jumbo pasta shells
02 - 1.5 cups ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 0.5 cup grated Parmesan cheese
05 - 0.5 cup chopped sun-dried tomatoes, drained
06 - 1 egg
07 - 2 cups marinara sauce
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon Italian seasoning
10 - Salt and black pepper, to taste
11 - Fresh basil, optional for garnish

# Instructions:

01 - Preheat your oven to 375°F.
02 - Cook the jumbo pasta shells according to the package directions. Drain and set aside to cool.
03 - In a large bowl, mix the ricotta, mozzarella, Parmesan, chopped sun-dried tomatoes, egg, garlic powder, Italian seasoning, salt, and pepper.
04 - Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
05 - Stuff each cooked shell with the cheese mixture and place them in the baking dish.
06 - Spoon the remaining marinara sauce over the top of the stuffed shells.
07 - Cover the dish with foil and bake for 25 minutes.
08 - Remove the foil and bake for another 10 minutes, until hot and bubbly.
09 - Garnish with fresh basil if desired. Let sit for 5 minutes before serving.

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