Instructions

• Bring a large pot of salted water to a boil. Add 12 ounces jumbo pasta shells and cook according to package directions until al dente. Drain the shells, rinse briefly under cold water to stop cooking, drain well, and set aside on a clean towel or tray.
• Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray.
• In a medium bowl, combine 2 1/4 cups ricotta cheese, 1 large egg, 1 tablespoon lemon juice, 1 1/2 teaspoons salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Mix until evenly combined.
• Spread 1 1/2 cups of the 2 1/2 cups marinara sauce evenly across the bottom of the prepared baking pan. Reserve the remaining 1 cup of marinara for topping.
• Using a spoon, fill each cooked shell with the ricotta mixture and place each filled shell, open side up, in a single layer in the sauce in the pan.
• Spoon the reserved 1 cup marinara sauce evenly over the filled shells.
• Sprinkle 1 1/2 cups shredded mozzarella cheese evenly over the top of the shells.
• Bake uncovered for 20–25 minutes, until the sauce is bubbly and the cheese is melted. If you want browned, toasty cheese, place under the broiler for up to 2 minutes—watch closely to avoid burning.
• Remove from the oven and let rest for a few minutes. Garnish with minced parsley, if desired, and serve.