1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until just al dente, usually 9-11 minutes. Be careful not to overcook them—they should still have a slight bite since they’ll finish cooking in the oven.
3. Drain the shells and rinse briefly under cold water to stop the cooking. Lay them out on a clean kitchen towel or parchment paper to prevent sticking.
4. In a large bowl, combine ricotta cheese, ½ cup mozzarella, Parmesan, chopped sun-dried tomatoes, minced garlic, egg, chopped basil, lemon zest, salt, and pepper. Mix gently until just combined. This is where balance matters — taste the mixture and adjust salt or herbs to your liking. When I first made this, I learned that a pinch more salt really helps bring out the tomato flavor.
5. Spoon the cheese mixture into each shell, filling them generously but without overstuffing to avoid tearing the pasta.
6. Spread a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking. Arrange the stuffed shells in a single layer, then spoon the remaining marinara sauce over the top.
7. Sprinkle the remaining mozzarella and a little extra Parmesan over everything to create a golden, bubbly crust.
8. Cover the dish tightly with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes until the cheese is melted and lightly browned.
9. Let the shells rest for 5 minutes before serving. This helps the filling set slightly, making them easier to serve and eat.

One tip I’ve picked up from cooking with Maya and Eli is to prep the filling ahead of time. It saves stress on busy evenings and allows the flavors to meld beautifully. If you’re like me and sometimes get caught up in multitasking, having the filling ready in the fridge means you can assemble and bake right before dinner, no rushing required.