½poundjumbo pasta shellsabout 15 shells (add a few extra in case some split)
Kosher saltfor pasta water
Basiljulienned for garnish (optional)
Add the olive oil, herbs, and garlic to a medium saucepan over medium-high heat. Stir and warm until fragrant, about 1 to 2 minutes. Add in tomato paste and allow it to brown. Pour in diced tomatoes and juice as well as the tomato sauce. Stir and season with salt and pepper to taste. Simmer on low for at least 30 minutes.
Preheat oven to 350 degrees F.
Heavily salt a pot of water and cook pasta shells per package instructions. Drain well and allow the shells to cool to touch.
In a medium bowl, combine, ricotta, parmesan, and parsley. Mix well with a fork or whisk.
Pour about ½ of the sauce mixture into a 2-quart, 2-inch deep baking dish. Use a spoon, if needed, to ensure the bottom of the dish is completely covered with sauce.
Spoon 1 tablespoon of the cheese mixture into each pasta shell. Arrange the stuffed shells, seam side up, in one prepared dish. Repeat until all of the cheese mixture is gone. (You may have extra shells if there were no fails during cooking and draining). Pour the remaining sauce over the shells.
Top with freshly grated Parmesan cheese and bake uncovered for 30 minutes or until cheese is melting and starting to brown.
Allow the shells to cool about 5 minutes before serving.
Garnish with fresh basil and extra cheese if desired.
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