A delightful twist on a classic stuffed pasta dish, perfect for family dinners or gatherings.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
Cook the pasta shells in boiling water until al dente, then drain and set aside.
Avoid overcooking the pasta to prevent it from breaking during stuffing.
In a mixing bowl, combine ricotta, mozzarella, parsley, salt, pepper, and egg until smooth.
Mix thoroughly to ensure even distribution of flavors.
Spread half of the crushed tomato sauce in the bottom of a baking dish.
This prevents the shells from sticking to the dish.
Fill each pasta shell with the cheese mixture and arrange them in the baking dish.
Use a small spoon or piping bag for easier filling.
Pour the remaining tomato sauce over the shells and sprinkle with Parmesan cheese.
Ensure the sauce covers the shells to keep them moist during baking.
Bake in the preheated oven for 25-30 minutes until bubbly and golden on top.
Check halfway through to avoid over-browning.
Let the dish cool for a few minutes before serving.
This allows the flavors to settle and makes serving easier.
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