Ingredients
Equipment
Method
- Preheat oven to 350℉.
- Boil your pasta shells according to package (about 11 minutes). Make sure to stir often so they do not stick to one another. Toss a few extra shells in there in case a few break.
- While waiting, prepare your ricotta filling by adding the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, and salt to a bowl. Mix well.
- Drain your shells when ready. Allow to slightly cool and then place them inside a muffin tin inside out. (They should easily revert inside out by popping them with your fingers.) See video above if needed.
- Then use a mini ice cream scooper to scoop ricotta filling into each shell. Fill them up almost to the top.
- Scoop about 1 tablespoon of the mariana sauce (or more if you prefer) over the ricotta mixture. Top with shredded mozzarella cheese.
- Bake for 10 minutes or so until the cheese is melted and they're warmed through.
- Serve warm with fresh basil and Parmesan as a garnish!
Notes
Tips
- It's best to wait until last minute to bake your shells.
- If you want your shells more crispy, you can bake them for a bit longer.
- Serve with extra marinara sauce on the side.