Stuffed Shells with Marinara
1 box large pasta shells
3 cups of whole milk ricotta
1 cup shredded mozzarella separated into two 1/2 cups
1/2 cup parmesan
1 large egg
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tbsp chopped parsley
Marinara
15 oz can of crushed sweet tomatoes
1 tbsp olive oil
1 tsp salt
1/4 cup red wine
2 tbsp diced fresh basil
For the Marinara-add oil, onion and salt to a sauce pan and saute until soft. Add crushed tomatoes and cook for 15 minutes. Add in basil and wine and stir. Cook for an additional 30 minutes.
For the shells:
Bring a pot of water to a rolling boil and add shells. Cook until al dente
Mix all other ingredients together in a large bowl.
Drain cooked shells and cool.
Use a teaspoon to scoop filling into shells and place on top of marinara in a baking dish.
Once shells are filled, sprinkle with additional mozzarella cheese and bake for 30 minutes at 350 uncovered.