Stuffed shells

Ingredients:

• 220 g large conchiglioni pasta shells
• 850 g whole milk ricotta
• 0.5 cup grated Romano cheese
• 2 tbsp chopped fresh parsley
• 12 fresh basil leaves, thinly sliced
• 1 large egg
• 220 gr. grated parmesan
• 2 jars of marinara sauce
• 220 gr. grated mozzarella
• French bread with crust, for serving

Preparation:

1. Preheat oven to 175°C.
2. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the time indicated on the package; do not overcook. Drain and rinse the shells under cold water. Set aside.
3. In a bowl, combine the ricotta, Romano cheese, parsley, basil, egg, a pinch of salt and black pepper, and half the Parmesan. Mix until smooth.
4. To assemble, coat the bottom of a baking dish with a small amount of marinara sauceFill each shell with the cheese mixture and place it face down on the sauce. Repeat with the remaining shells until the cheese mixture is used up. Drizzle the remaining sauce over the shells. Sprinkle with mozzarella and add Parmesan.
5. Bake until heated through, 25 minutes. Serve with French bread.