Stuffed Shell Pasta

Anyone who knows my daughter will tell you pasta is her favorite food. Thursdays are pasta days in our house. I should say I love Italian food too. Macaroni was the only pasta I knew when I lived in India. In New Jersey, there are so many Italian restaurants. I have come to learn that pasta comes in different shapes and sizes. Many years ago a friend taught me how to make pasta from scratch. That is too much work. I use the pasta that comes in box from the store.


Ingredients:
1 box uncooked jumbo shell pasta
4 Cup ricotta cheese
2 Cup shredded mozzarella cheese
1/2 Cup grated Parmesan cheese
1 Tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red chili flakes
2 cloves garlic, minced
4 Cup marinara sauce (adjust to taste)

Method:
1. Preheat oven to 375 F. Boil 5 quart water in a pot. Add 1 teaspoon salt. Add pasta  and stir; return to rapid boil.

2. Cook uncovered, stirring occasionally.
3. Drain well.  separate cooked shells and lay on waxed paper or aluminum foil to keep from sticking.
4. While the shells are cooking, measure ricotta cheese in a medium bowl.

5. Fold in chopped garlic, parley, salt, pepper, chili flakes, and Parmesan cheese.

5. Spread 3/4 cup spaghetti sauce in a 13/9/2-inch baking dish . Fill each cooked shell with about 1/2 tablespoons of the filling.

6. Layer stuffed shells in prepared dish. Spread the remaining sauce over shells.

7. Sprinkle with additional Parmesan cheese.  Cover with foil; bake 35 minutes or until hot and bubbly.

8. Serve hot with garlic bread.

Note:
You can add chopped spinach to the cheese mixture.