Classic Italian-American Stuffed Shells

Chop parsley and basil, mince garlic, shred mozzarella and parmesan; cook shells until just shy of al dente, drain and toss with olive oil

Mix ricotta, half the mozzarella, most of the parmesan, eggs, garlic, herbs, salt, and pepper for the filling

Spread marinara on the bottom of a baking dish, stuff each shell with the ricotta mixture and arrange in the dish

Pour remaining marinara over shells, top with leftover mozzarella and parmesan, cover with foil

Bake at 190°C for 20 min covered, then 15-20 min uncovered until cheese is bubbly and browned