# 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 for garnish (optional)
# Directions:
01 - Heat the oven to 375°F.
02 - Boil salted water in a large pot and cook pasta shells until al dente; drain and rinse with cold water to prevent sticking.
03 - In a mixing bowl, blend ricotta, basil pesto, 1 cup mozzarella, ½ cup Parmesan, egg, salt, and black pepper until smooth.
04 - Spread 1 cup marinara sauce evenly on the base of a 9x13 inch baking dish.
05 - Fill each pasta shell with 1 to 2 tablespoons of the cheese and pesto mixture; place shells in the baking dish atop the sauce.
06 - Pour the remaining marinara sauce over the shells, then sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan cheese.
07 - Cover with foil and bake for 25 minutes in the preheated oven.
08 - Remove foil and bake an additional 10 minutes until sauce bubbles and cheese turns golden.
09 - Let rest five minutes before serving; garnish with fresh basil leaves if desired.
