4 Cheese Stuffed Shells
1 pound Jumbo Pasta Shells
30 oz. Ricotta Cheese
2 1/2 cups Mozzarella, divided
1 cup grated Parmesan Cheese
1 cup Provolone Cheese
1 teaspoon Garlic Powder
2 tablespoon minced, flat leaf Parsley
2 tablespoon chopped, fresh Basil
Salt and Pepper to taste
3 cups Marinara Sauce, preferably homemade
Preheat oven to 350 degrees
Bring a large pot of water to boil. Add pasta.
Cook the shells until soft but not cooked through
(about 1/2 the cooking time on the box)
Drain pasta and set aside until the filling is ready.
Place the ricotta in a bowl.
Add 1 cup of the mozzarella and the Parmesan.
Add the provolone.
Add the garlic powder, egg, parsley, basil, salt and
pepper. Mix thoroughly.
In a 13X9 casserole dish, pour in half of your
Fill your partially baked shells with the cheese filling.
Place the shells in your dish on top of the marinara.
The shells should be open side up.
(I used a smaller dish)
Place the rest of your marinara on top of the shells.
Top the marinara with 1 1/2 cups mozzarella cheese.
Garnish with minced basil and parsley, if desired.
Cover your dish with foil, and bake for 30-40 minutes.
Uncover and continue to bake for an additional 15-20 minutes,
or until the sauce starts to bubble.
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