Fig and Ricotta Stuffed Shells

Ingredients

Jumbo pasta shells

12-15 shells

Ricotta cheese

1 cup

Dried figs

1/2 cup, chopped

Parmesan cheese

1/4 cup, grated

Egg

1, beaten

Fresh basil

1/4 cup, chopped

Salt

1/2 teaspoon

Pepper

1/4 teaspoon

Marinara sauce

2 cups, divided

Mozzarella cheese

1 cup, shredded

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, chopped dried figs, grated Parmesan cheese, beaten egg, chopped basil, salt, and pepper. Mix well until all ingredients are evenly incorporated.
4. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
5. Carefully stuff each cooked pasta shell with the ricotta and fig mixture and place them in the baking dish, seam side up.
6. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well-coated.
7. Sprinkle the shredded mozzarella cheese generously on top of the shells.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
10. Let cool for a few minutes before serving. Garnish with extra basil if desired, and enjoy the delightful combination of flavors!