Stuffed Shells

I used to be intimidated by this seemingly delicate entrée, however, once I made it myself I realized there is nothing to it!!

What you'll need:

Box of Large Shells
Small container of Ricotta cheese
1 egg
garlic powder
salt/pepper
parsley
shredded mozzarella cheese
grated Parmasean cheese
Marinara Sauce

What to do:

Cook pasta in a big pot of boiling water, add a splash of olive oil and a small pile of salt (in the palm of your hand). Once the pasta is cooked, remove from boiling water and drain. Run under cold water. In a separate bowl combine the ricotta cheese, 8 oz of shredded mozz. cheese, parmasean cheese (to taste) salt and pepper (to taste) garlic powder (to taste) and parsley (to taste). Add the egg, and mix thoroughly. Preheat oven to 350 degrees. Line the bottom of a 9x13 pan with marinara sauce, and set in front of you. Take each shell, gently, you don't want to rip it, and fill it with the ricotta mixture. Place in glass pan. Continue until everything is used up. Add a little more sauce on top, and bake for about a half hour, or until heated through.

Put the remaining sauce in a small pot and keep on low heat. Once the shells are done, serve with extra sauce and cheese if desired.