Preheat Oven:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Cook Shells:
Cook pasta shells according to package instructions until al dente. Drain and rinse with cold water. Set aside.

Make Ricotta Filling:
In a mixing bowl, combine ricotta, 3/4 cup mozzarella, Parmesan, sun-dried tomatoes, garlic, egg, Italian seasoning, salt, and pepper. Mix until smooth and well blended.

Fill the Shells:
Spread 1 cup of marinara sauce over the bottom of the baking dish. Fill each cooked shell with the ricotta mixture and place stuffed shells in the dish.

Top & Bake:
Spoon remaining marinara over the shells and sprinkle with remaining 1/4 cup mozzarella. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5–10 minutes until cheese is melted and bubbly.

Serve:
Garnish with chopped basil or parsley and serve hot. Creamy, savory, and packed with flavor—perfect for a cozy dinner or special occasion!