CHEESE-STUFFED SHELLS IN MARINARA SAUCE

14 jumbo dried pasta shells, cooked, rinsed, and drained
2 cups shredded mozzarella cheese (8 oz), divided use
1 cup ricotta cheese (8 oz)
1/2 cup grated Parmesan cheese (2 oz)
1 large egg
1/4 teaspoon freshly-ground black pepper
1 (15 oz) jar Buitoni Marinara Sauce

Preheat oven to 350 degrees F.

Cook pasta shells according to package directions.

While the pasta is cooking, combine 1 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl; set aside.

When pasta is done, drain into a colander, then rinse and drain again.

Stuff each shell evenly with cheese mixture; place in ungreased 11- by 7-inch baking dish. (If desired, spread some of the sauce on the bottom of the dish before adding the shells.) Pour sauce over shells.

Bake for 20 to 25 minutes. Top with remaining 1 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is bubbly.

Servings: 6
Adapted from source: Nestle