Stuffed Shells with Simple Marinara Sauce

Instructions

1. Cook jumbo shells according to package directions. Drain and set aside.
2. Preheat oven to 350˚F.
3. Place oil in a medium pot over medium-high heat. Add onions to hot pan and cook 3 minutes or until tender and starting to brown.
4. Add both cans of tomatoes and season with salt and 1/4 teaspoon pepper. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. For a smoother sauce, carefully blend sauce in a blender, food processor or with an immersion blender.
5. While sauce cooks, use a large spoon to combine ricotta cheese and beaten eggs in a medium bowl.
6. Mix in 2 cups mozzarella cheese, Parmesan cheese, parsley flakes, seasoned salt and remaining pepper.
7. Coat bottom of a 13 x 9-inch baking dish with about 1½ cups of marinara sauce.
8. Fill each shell with a heaping teaspoon of ricotta mixture then place in baking dish.
9. Spoon remaining sauce evenly over shells and sprinkle with remaining mozzarella cheese.
10. Cover with foil and bake 40 minutes or until hot and sauce is bubbly.