Stuffed Shells

Preheat oven to 375°F (190°C).

Cook jumbo pasta shells in salted boiling water according to package instructions, stirring several times to prevent sticking. Drain and rinse with cold water to stop the cooking and keep shells from sticking together.

In a deep pan over medium-high heat, add olive oil and sauté chopped onion until softened and golden, about 3-5 minutes. Add minced garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp oregano. Sauté for another minute until fragrant.

Add marinara sauce to the pan with the aromatics. Bring to a uniform boil, then simmer for 2 minutes. Pour the sauce into the bottom of a 9x13 inch casserole dish.

In a large bowl, combine ricotta cheese, 2 cups of shredded mozzarella cheese, parmesan cheese, the egg, 1/4 cup parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until well combined.

Using about a 1/2 ice cream scoop, fill each cooked pasta shell with the cheese mixture. Do not overstuff. Arrange the stuffed shells in a single layer over the marinara sauce in the casserole dish.

Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the stuffed shells.

Cover the casserole dish tightly with foil. Bake in the preheated oven for 30 minutes, or until the sauce is bubbling at the edges.

Remove the foil and broil for 2-4 minutes, watching carefully, until the cheese is lightly browned. Remove from the oven and garnish with fresh parsley before serving.