Tasty! My Amish neighbor taught me this, and it’s simply delightful!

20 large pasta shells
1 pound ground Italian sausage
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley or basil for garnish

Preheat your oven to 375°F (190°C).

Cook the pasta shells according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the ground sausage and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat.

In a large bowl, combine the cooked sausage, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, oregano, basil, salt, and pepper. Mix until well combined.

Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.

Stuff each pasta shell with the sausage and cheese mixture and place them in the baking dish.

Pour the remaining marinara sauce over the stuffed shells.

Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Remove from oven and let cool for a few minutes. Garnish with fresh parsley or basil before serving.