1-First Step: Preparation and Mise en Place Begin by preheating your oven to 375°F (190°C). This ensures your stuffed shells will cook evenly and properly once assembled. While the oven heats, prepare all your ingredients to streamline the cooking process. Drain the ricotta cheese in a fine-mesh sieve for about 15-20 minutes to remove excess moisture, which prevents a watery filling. Chop your fresh herbs, mince the garlic, and grate your cheeses if not using pre-shredded versions. Having everything ready before you start makes the assembly process much smoother.

2-Second Step: Cooking the Pasta Shells Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package directions, but reduce the cooking time by 2 minutes. This is crucial as the shells will continue cooking in the oven and we want them to maintain their structure without becoming mushy. Once al dente, drain the shells and rinse them with cool water to stop the cooking process. Carefully lay them out on a clean towel or baking sheet, being careful not to tear or break any shells. If some do break, don’t worry they can still be used in layers of the dish.

3-Third Step: Making the Ricotta Filling In a large mixing bowl, combine the drained ricotta, one cup of the mozzarella, the Parmesan, egg, minced garlic, salt, pepper, and half of the chopped basil. Mix thoroughly until all ingredients are well incorporated. The mixture should be thick but not overly stiff. Taste the filling and adjust the seasoning if needed. This is your chance to customize the flavor profile if you enjoy a bit more garlic or prefer a lighter touch with the salt, this is the moment to make those adjustments. The filling can be made up to a day ahead and refrigerated until ready to use.

4-Fourth Step: Assembling the Dish Spread about one cup of marinara sauce in an even layer across the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and creates a flavorful foundation. Take each cooled pasta shell and fill it with approximately 2 tablespoons of the ricotta mixture. The easiest way to do this is with a small spoon or piping bag for precision. Place the filled shells in the baking dish in a single layer, opening side up. Continue until all shells are filled and arranged in the dish. Once all the shells are in place, spoon the remaining marinara sauce over the top, making sure each shell gets some sauce. Sprinkle the remaining mozzarella and additional Parmesan evenly over the dish. The cheese should form a generous topping that will create a golden, bubbly crust during baking.

5-Final Step: Baking and Serving Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and slightly browned and the sauce is bubbly around the edges. The internal temperature should reach at least 165°F (74°C) for food safety. Remove from the oven and let the stuffed pasta shells rest for 10 minutes before serving. This resting period allows the filling to set slightly, making it easier to serve neat portions. Garnish with the remaining fresh basil and perhaps a sprinkle of extra Parmesan. These homemade stuffed pasta shells pair beautifully with a crisp green salad and crusty garlic bread for a complete Italian-inspired meal.