# Components:
→ 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 garnish)
# Directions:
01 - Set the oven temperature to 375°F (190°C).
02 - Bring a large pot of salted water to a boil and cook pasta shells until al dente following package directions. Drain and rinse under cool water to prevent sticking.
03 - In a medium mixing bowl, combine ricotta cheese, basil pesto, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, large egg, salt, and pepper. Stir until thoroughly blended.
04 - Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Spoon 1 to 2 tablespoons of the ricotta-pesto mixture into each cooked shell and arrange them in the prepared baking dish.
06 - Pour the remaining marinara sauce over the stuffed shells, then sprinkle with 1/2 cup shredded mozzarella and 2 tablespoons grated Parmesan cheese.
07 - Cover the dish with foil and bake for 25 minutes.
08 - Remove the foil and continue baking for an additional 10 minutes until the cheese is bubbly and golden.
09 - Allow the dish to rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
