Check jumbo shells; discard any that are broken, making sure you have at least 18-22 whole shells. Cook jumbo shells per package instructions, reducing cook time by 1 minute. Drain, cover, then set nearby. Note: plan to cook a few more shells than you need, as jumbo shells have a tendency to break or tear while cooking.
Preheat oven to 360 degrees. Spray a 9x13 baking dish with cooking spray. Pour half of the marinara sauce in the bottom of the dish, using a spatula to smooth it out into an even layer. Set dish nearby.
In a large bowl, whisk together egg and ricotta. Add mozzarella to bowl, then fold it into the ricotta mixture. Set bowl nearby.
To fill the shells: Cup a jumbo shell in your weaker hand, facing the shell so that the tighter curl of the shell is close to your thumb and the looser part rests on your palm or other fingers. Use your thumb to pry open the shell, then scoop in the ricotta cheese mix. When shell is filled, place it on top of the marinara sauce, seam side up. Repeat this step until all shells are filled.
Pour the remaining marinara sauce on top of the shells, focusing on filling the gaps between the shells.
Cover dish with aluminum foil and bake for 35 minutes. Remove foil, then bake for an additional 5-10 minutes.
Allow dish to cool for 5 minutes (or until the sauce stops bubbling) then serve.
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