# Components:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 1 ½ cups ricotta cheese
03 - ½ cup basil pesto (store-bought or homemade)
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 - Preheat oven to 375°F (190°C).
02 - Bring a large pot of salted water to a boil. Cook pasta shells until al dente according to package instructions. Drain and rinse under cool water to prevent sticking.
03 - In a medium bowl, combine ricotta cheese, basil pesto, 1 cup shredded mozzarella, ½ cup Parmesan, egg, salt, and black pepper. Mix until smooth and well incorporated.
04 - Spread 1 cup marinara sauce over the bottom of a 9x13-inch baking dish.
05 - Fill each pasta shell with 1 to 2 tablespoons of the ricotta-pesto mixture. Arrange filled shells evenly in the baking dish over the sauce.
06 - Top stuffed shells with remaining marinara sauce. Sprinkle ½ cup shredded mozzarella and 2 tablespoons grated Parmesan over the top.
07 - Cover dish with foil and bake for 25 minutes.
08 - Remove foil and continue baking for an additional 10 minutes until cheese is bubbly and golden.
09 - Allow to rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
