A recipe for easy stuffed shells with ricotta cheese, Fontina and Parmesan.
For the filling, in a small mixing bowl, beat the egg and stir together the Ricotta, 3/4 cup Fontina cheese, Parmesan, basil, salt, pepper, and garlic powder. Set aside until ready to use.
Have ready a large pot of heavily salted, boiling water. Cook the shells for only half the time indicated on the package instructions. Drain well, and set aside until cool enough to handle.
Stuff the shells with about 1 1/2 - 2 tablespoons of filling, and place them side-by-side, seam side up across the baking dish.
Cover with the remaining marinara sauce and Fontina cheese. Bake for 25 minutes, or until the cheese is hot and bubbly. Serve and enjoy.
The Anthony Kitchen