Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain them and rinse under cold water to halt the cooking process.
- In a mixing bowl, combine the ricotta cheese, 1 1/2 cups of shredded mozzarella cheese, grated Parmesan cheese, egg, chopped parsley, garlic powder, dried basil, dried oregano, salt, and pepper. Mix everything together thoroughly.
- Stuff each pasta shell generously with the cheese mixture, using either a spoon or a piping bag.
- Spread a thin layer of spaghetti sauce on the bottom of a 9×13 inch baking dish.
- Arrange the stuffed pasta shells in the baking dish, and then evenly pour the remaining spaghetti sauce over them.
- Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Allow the pasta shells to cool for a few minutes before serving.
- Serve and enjoy your mouthwatering cheese-stuffed pasta shells!
