Stuffed cheese shells

Ingredients:

1 box jumbo pasta shells

2 cups shredded cheese (such as cheddar or a blend of cheddar and Monterey Jack)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1/4 cup chopped green onions

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

Salt and black pepper to taste

2 cups soul food-style tomato sauce (you can use store-bought or make your own)

Instructions:

Preheat your oven to 375°F (190°C) and grease a large baking dish.

Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.

In a mixing bowl, combine the shredded cheese, ricotta cheese, grated Parmesan cheese, chopped parsley, chopped green onions, minced garlic, smoked paprika, dried thyme, onion powder, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well to combine.

Spoon a generous amount of the cheese mixture into each cooked pasta shell, filling them up completely. Place the filled shells in the greased baking dish.

Pour the soul food-style tomato sauce over the stuffed shells, covering them evenly.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Remove the foil and continue baking for an additional 10 minutes or until the cheese is melted and bubbly and the sauce is slightly thickened.

Once cooked, remove from the oven and let it cool for a few minutes before serving.