INGREDIENTS
16
jumbo shells
15 oz
ricotta
1 cup
mozzarella/provolone mix, shredded
1 cup
Parmesan, shredded
1 tsp
basil
1 tsp
oregano
1 tsp
minced garlic
15 oz
store-bought marinara (I used Buitoni)
1/4 cup
Italian breadcrumbs
1 tbsp
butter
6 tbsp
butter
1 tsp
garlic
3/4 cup
half and half
1 cup
Parmesan, shredded
1/4 cup
mozzarella/provolone mix, shredded