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 instructions until al dente—usually about 8 minutes. Drain carefully and set aside to cool slightly, so they’re easier to handle without tearing.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Add the chopped sun-dried tomatoes and crushed red pepper flakes (if using) to the skillet. Stir for 2-3 minutes to warm the tomatoes and infuse the garlic flavor.
5. In a large bowl, combine the ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, the sautéed garlic and sun-dried tomato mixture, chopped basil, and the egg. Season generously with salt and pepper. Mix until everything is well incorporated.
6. Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
7. Carefully stuff each pasta shell with the ricotta mixture, about 2 tablespoons per shell, and place them open side up in the baking dish. Don’t rush—this is a moment to slow down and savor the process, just like Mama Lou taught me.
8. Once all shells are filled and arranged, pour the remaining marinara sauce evenly over the shells.
9. Sprinkle the remaining mozzarella and Parmesan cheeses over the top for that golden, bubbly finish.
10. Cover the dish loosely with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbling.
11. Let the dish rest for 5 minutes before serving—this helps the filling set and makes it easier to serve.

From my experience cooking alongside Mama Lou and later with Ouma, patience during the baking process truly pays off. The resting time is just as important as the bake itself to let all the flavors marry beautifully.