# What You Need:
→ Pasta
01 - 24 jumbo pasta shells
→ Filling
02 - 1 1/2 cups ricotta cheese
03 - 1 cup shredded mozzarella cheese, plus extra for topping
04 - 1/3 cup grated Parmesan cheese
05 - 2 cups broccoli florets, finely chopped and steamed
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon salt
→ Sauce & Topping
12 - 3 cups marinara sauce
13 - 1/2 cup shredded mozzarella cheese (for topping)
14 - 2 tablespoons grated Parmesan cheese (for topping)
15 - Fresh basil leaves, for garnish (optional)
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo shells in salted water until al dente, about 9 minutes. Drain, rinse with cold water, and set aside on a towel to prevent sticking.
03 - Combine ricotta, mozzarella, Parmesan, steamed broccoli, egg, garlic, oregano, basil, pepper, and salt in a large bowl. Mix until fully blended.
04 - Spread 1 cup of marinara sauce evenly in the bottom of the baking dish.
05 - Fill each shell with approximately 2 tablespoons of the filling mixture and arrange open side up in the baking dish.
06 - Pour remaining marinara sauce evenly over the stuffed shells, then sprinkle with remaining mozzarella and Parmesan cheeses.
07 - Cover the dish tightly with foil and bake for 25 minutes.
08 - Remove foil and continue baking for an additional 10 minutes until sauce is bubbly and cheese is golden.
09 - Allow to rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
