Stuffed Shells (Ree Drummond Pioneer Woman)

• kosher salt, to taste
• 8 ounces jumbo pasta shells
• 30 ounces whole milk ricotta cheese
• 2 tablespoons minced fresh parsley
• 12 leaves fresh basil, cut into chiffonade
• 1 large egg
• fresh ground black pepper, to taste
• 8 ounces parmesan cheese, grated
• 2 (24 ounce) jars good-quality marinara sauce
• 8 ounces mozzarella cheese, grated
• crusty French bread, for serving

1. Preheat oven to 350.
2. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half of the cooking time on the package. Make sure not to overcook. Drain and rinse in cool water. Set aside.
3. In a bowl, mix together the ricotta, Romano, parsley, basley, egg, some salt and pepper, and half the Parmesan. Stir until combined.
4. To assemble, coat the bottom of a baking dish with some sauce.
5. Fill each half cooked shell with the cheese mixture and place face down on the sauce.
6. Repeat with the shells until the cheese mixture is gone.
7. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
8. Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

kosher salt, pasta shells, milk ricotta cheese, parsley, basil, egg, fresh ground black pepper, parmesan cheese, marinara sauce, mozzarella cheese, crusty

Taken from www.food.com/recipe/stuffed-shells-ree-drummond-pioneer-woman-535336 (may not work)