Makes 20 stuffed shells

Ingredients

• Jumbo Shells - approx. 25 (include a few extras in case some break while boiling)
• Ricotta - 2 cups
• Grated Mozzarella - ½ cup
• Grated Parmesean - ½ cup
• Lemon zest - 1 tsp
• Chopped parsley - 2 tbsp
• Black pepper - as desired
• Tomato sauce - as desired

Cookware

• Large pot - 1
• Medium mixing bowl - 1
• Deep baking dish - 1

Instructions

1. Preheat oven to 375°F.
2. Bring pot of water to boil.
3. Add jumbo shells to boiling water. Cook for a minute or two less than normal (shells will be baked later).
4. While the shells are boiling, mix the filling.
5. Add ricotta, mozzarella, parmesean, lemon zest, parsley, and black pepper to the mixing bowl.
6. Mix until well combined.
7. When the jumbo shells are finished, run them under cold water to cool them off.
8. Fill jumbo shells with ricotta mixture.
9. Add tomato sauce to bottom of baking dish, place stuffed shells into dish, and top with more sauce and shredded cheese.
10. Bake covered for 30 minutes. Uncover and bake for another 15 minutes.