# Components:
→ 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)
# Directions:
01 - Set the oven temperature to 375°F.
02 - Boil a large pot of salted water and cook jumbo pasta shells until al dente as per package directions. Drain and rinse shells under cold water to prevent sticking.
03 - In a medium mixing bowl, combine ricotta, basil pesto, shredded mozzarella, Parmesan, egg, salt, and black pepper until fully blended.
04 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
05 - Fill each cooked shell with 1 to 2 tablespoons of the cheese-pesto mixture and arrange them in the prepared baking dish.
06 - Pour remaining marinara sauce over the stuffed shells, then sprinkle ½ cup shredded mozzarella and 2 tablespoons Parmesan over the top.
07 - Cover the dish with foil and bake for 25 minutes.
08 - Remove foil and bake for an additional 10 minutes until the cheese topping is bubbly and golden.
09 - Allow the dish to rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
