Fontina Stuffed Shells - cooking recipe

Ingredients

8 ounces grated Fontina cheese
15 ounces ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup flat leaf parsley, chopped
1/4 cup basil, chopped
salt and pepper
8 ounces dried jumbo pasta shells, cooked until al dente (about 24)
3 1/2 cups marinara sauce
1/2 cup grated parmesan cheese

Preparation

Preheat oven to 350\u00b0F Coat a 9x13 pan with cooking spray.
Stir together the fontina, ricotta, mozzarella, parsley, and basil in a medium bowl until well combined. Add salt and pepper to taste.
Spoon the filling into the shells, about 2 or 3 tbsp per shell. Place them open side up in pan. Blanket shells with sauce and top with parmesan. Bake until hot and bubbly, about 25 or 30 minutes.