INGREDIENTS
1 1/2 lb
packaged whole-milk ricotta
35 oz
canned tomatoes
1 serving
salt
1 lb
mozzarella cheese
1 cup
parmigiano-reggiano cheese
1/3 cup
parsley
1 serving
pepper
1 large
egg
1/4 cup
olive oil
6 cloves
garlic
1/2 tsp
pepper
10
basil leaves
1 lb
pasta shells