Stuffed Jumbo Shells

Stuffed Jumbo Shells
  1. 1/2 box Barilla jumbo shells
  2. 24 oz. Marinara sauce
  3. 1 1/13 cup ricotta cheese
  4. 8 oz. mascarpone cheese
  5. 1 cup Parmigiano Reggiano cheese, divided
  6. 8 oz. mozzarella cheese, shredded and divided
  7. 4 T parsley, chopped
  8. Salt and pepper to taste
  9. 2 T water
  1. Preheat oven to 400 degrees.
  2. Cook jumbo shells in boiling water for 9 minutes. Drain and cool on a sheet pan. Set aside.
  3. Mix together ricotta, mascarpone, half the Parmigiano Reggiano, half the mozzarella, parsley, salt and pepper. Fill the shells.
  4. Grease a 9x13 incnh baking dish; add half the sauce and water. arrange the shells (opening up), cover with remaining sauce and cheeses.
  5. Bake covered in the oven at 400 degrees for 30 minutes.

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