Ingredients:
- 24 jumbo pasta shells (approximately 340g/12oz)
- Salt, for pasta water
- 2 cups (450g/16oz) ricotta cheese, full-fat
- ½ cup (50g/1.75oz) shredded mozzarella cheese, divided
- ¼ cup (25g/0.9oz) grated Parmesan cheese, divided
- ½ cup (75g/2.6oz) oil-packed sun-dried tomatoes, drained and chopped
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons (3g/0.1oz) fresh basil, chopped (or 1 teaspoon dried basil)
- Salt and black pepper, to taste
- 3 cups (700ml/24 fl oz) marinara sauce (store-bought or homemade)
- ½ cup (50g/1.75oz) shredded mozzarella cheese, remaining
- ¼ cup (25g/0.9oz) grated Parmesan cheese, remaining
- Fresh parsley or basil, chopped (optional)
Instructions:
- Bring a large pot of salted water to a rolling boil. Add pasta shells and cook according to package directions until al dente. Drain and rinse with cold water; set aside.
- In a large bowl, combine ricotta, mozzarella, Parmesan, sun-dried tomatoes, egg, garlic, basil, salt, and pepper. Mix until well combined. Taste and adjust seasonings as needed.
- Preheat oven to 375°F (190°C/Gas Mark 5).
- Spread 1 cup of marinara sauce evenly over the bottom of the baking dish. Stuff each pasta shell generously with the ricotta mixture. Arrange the stuffed shells in a single layer in the baking dish.
- Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Garnish with fresh parsley or basil, if desired. Let stand for a few minutes before serving.