20 large shells marinara sauce 2 cups part skim ricotta cheese 1 cup part skim mozzarella cheese, shredded ½ cup fontina cheese, diced 1 egg ¼ cup Italian parsley, chopped ½ teaspoon salt ½ teaspoon pepper grated pecorino romano cheese
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Preheat oven to 375 degrees. Prepare 9x9 baking pan by spreading a thin layer of marinara sauce on the bottom. Cook shells until al dente, then drain carefully. Combine all cheeses in a bowl with egg, parsley, salt and pepper. Mix until smooth. Fill each shell with cheese mixture and place in pan. Top shells with pecorino romano, followed by marinara. Cover and bake for about 25 minutes.