# What You'll Need:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 1 1/2 cups ricotta cheese
03 - 1/2 cup basil pesto
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 for garnish)
# Directions:
01 - Set oven temperature to 375°F (190°C) to prepare for baking.
02 - Boil a large pot of salted water and cook the pasta shells until al dente according to package directions; drain and rinse under cool water to prevent sticking.
03 - In a medium bowl, mix ricotta cheese, basil pesto, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, egg, salt, and pepper until thoroughly combined.
04 - Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Fill each cooked pasta shell with 1 to 2 tablespoons of the ricotta and pesto mixture, then arrange them in the baking dish over the sauce.
06 - Cover the stuffed shells with the remaining marinara sauce, then sprinkle with 1/2 cup shredded mozzarella and 2 tablespoons Parmesan cheese.
07 - Cover the dish with aluminum foil and bake for 25 minutes to heat through and meld flavors.
08 - Remove the foil and continue baking for 10 minutes until the top is bubbly and golden.
09 - Allow the dish to cool for 5 minutes before serving; garnish with fresh basil leaves if desired.
