# 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)
# Method steps:
01 - Set oven to 375°F.
02 - Boil salted water in a large pot, cook jumbo shells until al dente per package directions, then drain and rinse with cool water.
03 - In a mixing bowl, blend ricotta, pesto, 1 cup mozzarella, ½ cup Parmesan, egg, salt, and pepper until combined.
04 - Spread 1 cup marinara sauce evenly over the bottom of a 9x13-inch baking dish.
05 - Fill each shell with 1 to 2 tablespoons of the cheese mixture and arrange shells in the baking dish.
06 - Pour remaining marinara sauce over shells, then 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 - Allow to cool for 5 minutes before serving; garnish with fresh basil if desired.
