# What You Need:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 1 ½ cups ricotta cheese
03 - ½ cup basil pesto
04 - 1 cup shredded mozzarella cheese
05 - ½ cup freshly grated Parmesan cheese
06 - 1 large egg
07 - ¼ teaspoon freshly ground black pepper
08 - ¼ teaspoon salt
→ Sauce and Topping
09 - 2 cups marinara sauce
10 - ½ cup shredded mozzarella cheese
11 - 2 tablespoons freshly grated Parmesan cheese
12 - Fresh basil leaves (optional garnish)
# How-To:
01 - Set oven temperature to 375°F (190°C).
02 - Boil salted water in a large pot; cook jumbo pasta shells until al dente per package directions. Drain and rinse with cool water to prevent sticking.
03 - Combine ricotta, basil pesto, shredded mozzarella, Parmesan, egg, salt, and pepper in a mixing bowl. Stir until well blended.
04 - Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Fill each shell with 1 to 2 tablespoons of the ricotta mixture and arrange them in the prepared dish.
06 - Pour remaining marinara sauce over the shells; sprinkle with ½ cup shredded mozzarella and 2 tablespoons Parmesan.
07 - Cover dish with foil and bake for 25 minutes.
08 - Remove foil and bake an additional 10 minutes until sauce is bubbly and cheese is golden.
09 - Let cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.
