# What You'll Need:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 1 1/2 cups ricotta cheese
03 - 1/2 cup basil pesto (store-bought or homemade)
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1 large egg
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon salt
→ Sauce and Topping
09 - 2 cups marinara sauce
10 - 1/2 cup shredded mozzarella cheese
11 - 2 tablespoons freshly grated Parmesan cheese
12 - Fresh basil leaves (optional, for garnish)
# Steps to Follow:
01 - Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook pasta shells until al dente. Drain and rinse with cool water to prevent sticking.
02 - Combine ricotta cheese, basil pesto, 1 cup shredded mozzarella, 1/2 cup Parmesan, egg, salt, and pepper in a medium bowl. Stir until fully blended.
03 - Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
04 - Fill each pasta shell with 1 to 2 tablespoons of the filling mixture and arrange them in the baking dish on top of the sauce.
05 - Pour remaining marinara sauce over the stuffed shells. Sprinkle 1/2 cup shredded mozzarella and 2 tablespoons grated Parmesan on top.
06 - Cover dish with foil and bake for 25 minutes. Remove foil and continue baking for 10 minutes until the top is bubbly and golden.
07 - Allow to cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.
