# What You'll Need:
→ 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)
# Method:
01 - Preheat oven to 375°F.
02 - Bring a large pot of salted water to a boil. Cook pasta shells until al dente according to package directions. Drain and rinse under cold water to prevent sticking.
03 - In a medium bowl, combine ricotta, basil pesto, 1 cup mozzarella, ½ cup Parmesan, egg, salt, and pepper. Mix thoroughly until smooth.
04 - Spread 1 cup marinara sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Fill each pasta shell with 1 to 2 tablespoons of the ricotta mixture. Arrange them in a single layer over the sauce in the dish.
06 - Spoon remaining marinara sauce over shells. Sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan cheese.
07 - Cover dish with foil and bake for 25 minutes.
08 - Remove foil and bake an additional 10 minutes until sauce is bubbly and cheese is golden.
09 - Let stand 5 minutes before serving. Garnish with fresh basil leaves if desired.
