Three-Cheese Stuffed Shells with Roasted Garlic Marinara

Roast the garlic first: cut the top off a whole head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast at 400 degrees F for 40 minutes until soft and golden. Squeeze out the cloves and set aside. This can be done ahead of time.

Make the marinara: heat olive oil in a saucepan over medium heat. Add the roasted garlic cloves and mash them into the oil with a fork. Add the crushed tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and a pinch of sugar. Season with salt and pepper. Simmer for 15 minutes, stirring occasionally. Taste and adjust.

Cook the jumbo shells in a large pot of well-salted boiling water for 2 minutes less than the package directions (they should be pliable but still firm, as they will continue cooking in the oven). Drain, spread on an oiled sheet pan, and let cool.

Make the filling: in a large bowl, combine the ricotta, 1 1/2 cups mozzarella, 3/4 cup Parmigiano-Reggiano, the egg, chopped basil, and parsley. Season with salt and pepper. Mix until thoroughly combined.

Preheat the oven to 375 degrees F. Spread about 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.

Fill each shell generously with the ricotta mixture (about 2 heaping tablespoons per shell) and arrange them snugly in the baking dish, open side up.

Spoon the remaining marinara over and around the stuffed shells. Top with the remaining 1/2 cup mozzarella and 1/4 cup Parmigiano-Reggiano.

Cover the baking dish tightly with foil. Bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted, bubbly, and golden in spots.

Let rest for 10 minutes before serving. Garnish with fresh basil leaves and serve with crusty garlic bread.