Ricotta Stuffed Shells Recipe

Line a baking sheet with parchment paper. Bring a large pot of salted water to a boil. Cook shells 2 minutes less than the directions on the box. 

Drain pasta and run pasta over cold water to stop the cooking process. 

Line up shells on a baking sheet to keep the shells from sticking to each other.

Preheat the oven to 350°F. In a large mixing bowl, mix together the ricotta, half of the mozzarella cheese (eight ounces), Parmesan cheese, eggs, basil, garlic, cornstarch, crushed red pepper, pepper and salt.

Stuff the shells with the ricotta mixture.

In a 9x13-inch baking dish, spread eight ounces of marinara sauce on the bottom of the baking dish.

Transfer the stuffed shells on top of the marinara sauce.

Pour the rest of the marinara sauce on top and around the stuffed shells.

Top the marinara sauce with the remaining mozzarella cheese.

Bake pasta in the oven for 25-30 until the cheese is hot and bubbly.

Serve immediately. Enjoy!