Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F (190°C). Boil 20–24 jumbo pasta shells in well-salted water until just al dente (usually 1–2 minutes under the box time) — they'll finish baking. Drain and cool enough to handle so they don't tear when you stuff them.

2. 2

   Mix 15 oz whole-milk ricotta, 1 cup shredded mozzarella, ½ cup grated Parmesan, 1 large egg, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 teaspoon Italian seasoning, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper until creamy and evenly speckled.

3. 3

   Spread 1 cup marinara in a 9×13-inch dish. Stuff each shell with a heaping spoonful of ricotta mix and nestle them snug in the sauce. Spoon the remaining 2 cups marinara over the tops and scatter the remaining 1 cup mozzarella.

4. 4

   Cover with foil and bake 25 minutes. Uncover and bake 10–12 minutes more until the cheese is melted and bubbling at the edges. Rest 5 minutes, then finish with fresh basil. You want tender shells with a creamy ricotta center under bubbly cheese — not watery sauce or dry undercooked pasta.