Ingredients

Method

Preheat your oven to 350°F (175°C).

Cook the jumbo pasta shells in a large pot of boiling salted water, according to the package instructions, until al dente. Drain the shells and set them aside.

In a large bowl, combine the ricotta cheese, 1.5 cups of mozzarella cheese, 0.75 cup of Parmesan cheese, egg, and Italian seasoning. Season the cheese mixture with salt and black pepper, to taste.

Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.

Stuff each cooked pasta shell with the cheese mixture and arrange the shells in a single layer in the baking dish.

Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining mozzarella and Parmesan cheeses.

Bake the Stuffed Shells for 25-30 minutes, or until the cheese is melted and bubbly.

Allow the Stuffed Shells to cool for a few minutes before serving.

Serve the Stuffed Shells hot, garnished with fresh basil leaves, if desired.