Stuffed Shells
INGREDIENTS
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Kosher salt
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8 ounces jumbo pasta shells
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30 ounces whole-milk ricotta cheese
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1/2 cup grated Romano cheese
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2 tablespoons minced fresh parsley
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12 leaves fresh basil, cut into chiffonade
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1 large egg
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Freshly ground black pepper
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8 ounces Parmesan, grated
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2 jars good-quality marinara sauce
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8 ounces mozzarella cheese, grated
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Crusty French bread, for serving
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