Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions, about 9-11 minutes, until they are al dente.
Drain the shells and set them aside to cool slightly. Be careful not to overcook the shells, as they will continue cooking in the oven.
2. Prepare the Cheese Filling:
In a large mixing bowl, combine the ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, egg, parsley, basil, garlic powder, salt, and pepper.
Mix everything together until smooth and well combined.
3. Stuff the Shells:
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
Carefully stuff each pasta shell with the cheese mixture and place the stuffed shells in the baking dish, open side up.
4. Assemble the Dish:
Once all the shells are stuffed, pour the remaining marinara sauce over the shells. Spread it evenly to cover the stuffed pasta.
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.
5. Bake:
Cover the baking dish with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly and the sauce is hot.
6. Serve:
Once the stuffed shells are done, remove them from the oven and let them cool for a few minutes before serving.
Garnish with extra fresh parsley or basil if desired.
