Cheesy Pasta Bake (Print Version)

# Ingredients:

01 - 1/2 tsp dried oregano.
02 - Freshly cracked black pepper.
03 - 15 oz of creamy whole-milk ricotta cheese.
04 - 3 cups of marinara sauce, homemade or store-bought.
05 - 1 tbsp minced fresh basil leaves.
06 - 1 tsp garlic powder.
07 - 1/2 to 1 cup mozzarella cheese, shredded (for topping).
08 - 1 egg.
09 - Salt.
10 - 1 tbsp chopped parsley.
11 - 1/2 cup finely grated Parmesan cheese.
12 - 18 jumbo pasta shells (plus extras for accidents) - 8 oz.
13 - 3 pressed garlic cloves.
14 - 8 oz shredded mozzarella (some for the filling, the rest for layering).
15 - 1 tsp of dried oregano for sprinkling on top.

# Instructions:

01 - Turn your oven to 350°F and lightly oil up a 9x13 baking dish.
02 - In salted water, boil the pasta shells until just tender, cool them off so you can handle them.
03 - Combine ricotta, egg, minced herbs, garlic, Parmesan and most of the mozzarella. Mix until smooth.
04 - Pour marinara sauce into the dish. Stuff the cooked shells with the cheesy filling and place them with the opening upwards.
05 - Scatter the leftover mozzarella and oregano over the top. Bake for about 20-25 minutes.

# Notes:

01 - You can prepare this dish a day in advance.
02 - It stays good in the fridge for about 3-4 days.
03 - Boil extra shells in case a few rip while cooking.

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