Easy & Delicious Stuffed Shells with Ricotta Cheese

Ingredients

• 12 large pasta shells (about 8 oz or 225 g)
• Salt (for boiling water)
• 15 oz (425 g) ricotta cheese (whole or part-skim)
• 1 cup (90 g) grated Parmesan cheese
• 1 large egg
• 1 cup (150 g) shredded mozzarella cheese
• 1/4 cup (15 g) fresh parsley, chopped (or 1 tablespoon dried)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 cups (480 ml) marinara sauce (homemade or store-bought)
• 1 teaspoon olive oil (optional, for drizzling)