Jumbo shells 25-20 nos (cooked al dente according to package instructions)
Ricotta cheese 15 oz
Egg 1 beaten (vegetarians can opt this out, it tastes delicious without eggs too)
Salt as needed
Black pepper powder ½ tsp
Grated mozzarella cheese 2 cups, divided
Zucchini 1 no, grated
Broccoli 1 cup, chopped
Spinach 1 cup, chopped
Parsley 2 TBSP
Marinara sauce 3 cups (I used Bertolli’s Vidalia onion marinara sauce)
Preheat oven to 375 degrees F.
Cook the pasta (I usually cook it 1-2 minutes less than the package instructions so it will hold it's shape.). Drain, cool, and set aside till you're ready to stuff the shells.
In a medium sized bowl, combine the ricotta cheese, egg (if you are using), salt, pepper, 1 cup of the mozzarella (reserving the other 1 cup). Mix well. Add the vegetables and parsley to the cheese mixture and stir to combine. Stuff the cooled pasta with the cheese and vegetable mixture. Coat the bottom of a 9x13 inch pan with 1 cup of marinara sauce. Line the shells up in the baking dish and top with the remaining 2 cups of sauce. Sprinkle with the remaining 1 cup of mozzarella cheese.
Bake, covered with foil, for 20 minutes. Remove foil and bake an additional 5-10 minutes, or until sauce is bubbly and cheese is melted. Remove from oven and let rest for 5 minutes before serving. Serve with a green salad and garlic bread.