Stuffed Shells with Ricotta

Instructions

1. Prepare the pasta
   Bring a large pot of salted water to a boil. Cook jumbo shells according to package directions until al dente (usually 9-11 minutes). Be careful not to overcook as they'll continue cooking in the oven. Drain and rinse with cold water to stop cooking. Drizzle with olive oil to prevent sticking and set aside.
2. Make the filling
   In a large mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, beaten egg, chopped basil, parsley, minced garlic, dried oregano, and red pepper flakes if using. Season with salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated.
3. Prepare the baking dish
   Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish. This prevents the shells from sticking and adds flavor as they bake.
4. Fill the shells
   Using a spoon or piping bag, carefully fill each pasta shell with approximately 1-2 tablespoons of the ricotta mixture. Place the filled shells in the prepared baking dish, open side up, arranging them in a single layer.
5. Add sauce and cheese
   Pour the remaining 2 cups of marinara sauce over the stuffed shells, ensuring each shell is partially covered but leaving some of the filling visible. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese evenly over the top.
6. Bake to perfection
   Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and beginning to brown, and the filling is heated through.
7. Serve
   Remove from oven and let rest for 5 minutes. Garnish with additional fresh basil leaves if desired. Serve hot with a side salad and garlic bread for a complete meal.