# Ingredients:
→ 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 for garnish)
# Directions:
01 - Set the oven to 375°F to preheat while preparing ingredients.
02 - Boil salted water in a large pot and cook pasta shells until al dente following package directions. Drain and rinse with cool water to prevent sticking.
03 - In a mixing bowl, blend ricotta, basil pesto, shredded mozzarella, Parmesan, egg, salt, and black pepper until fully combined.
04 - Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Fill each pasta shell with 1 to 2 tablespoons of the filling mixture and arrange them snugly in the sauce-lined dish.
06 - Pour remaining marinara sauce over the stuffed shells, then sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan.
07 - Cover the dish with foil and bake for 25 minutes in the preheated oven.
08 - Remove foil and continue baking for 10 minutes until sauce bubbles and cheese forms a golden crust.
09 - Allow the dish to rest for 5 minutes before serving; garnish with fresh basil leaves if desired.
