Stuffed Shells

When you're cooking for a crowd, this is the dish that benefits both the host and the guests. There's no unexpected additions so your picky eaters will love it, and no hidden meat, so vegetarians will be happy. (Although that's not to say you couldn't go ahead and add sausage or ground chuck if you'd like! Or I find it also goes well with meatballs!)

Ingredients:

30 jumbo shells (from a 12-ounce box)
1 pound (about 2 heaping cups) fresh ricotta cheese
3 cups (12 ounces) shredded fresh or packaged mozzarella cheese, divided
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups (16 fluid ounces) of your favorite marinara sauce, divided
2 tablespoons finely grated Parmesan cheese

Directions:

Preheat the oven to 375°F.

Cook the shells according to package directions, then drain and briefly rinse with cold water to make them cool enough to handle.

Stir the ricotta, 2 cups mozzarella, parsley, salt, and pepper together in a bowl. Taste and add more salt if needed; the overall saltiness will depend on the cheeses used.

Spread 1 cup sauce across the bottom of a 9x13-inch casserole dish.

Stuff each shell with about 1 heaping tablespoon cheese filling and place in the dish. You should end up with about 2-dozen shells in the dish.

Top the shells with the remaining 1 cup sauce, 1 cup mozzarella, and Parmesan.

Bake uncovered for 30 minutes, until the cheese is melted and the sauce is bubbling. 
Enjoy!