Preheat oven to 350°F.

Prepare the jumbo shells according to package instructions (see post for tips). Do not overcook.

While the pasta cooks, prepare the cheesy filling. In a medium mixing bowl; add the ricotta cheese, eggs, 1 cup shredded mozzarella, ½ cup of the grated Parmesan Reggiano cheese, basil pesto, salt and pepper. Use a spatula to stir and combine the filling mixture together.

Next, transfer the cheese mixture into two gallon sized Ziplock bags, or piping bag, snip the corners and set aside. The smaller size makes handling the filling mixture for piping easier.

The next step is to add ⅓ of the jar of marinara (about a cup) to the bottom of a rectangle casserole dish.

Drain the jumbo shells into a colander, place the colander over a bowl and allow the shells to cool enough to handle.

Pipe the cheesy ricotta mixture into each shell, about two tablespoons per shell. This amount of filling will fill 32 to 34 shells perfectly. Place each shell as it is filled into the baking dish. Repeat until all are filled.

Optional: sprinkle a little Italian seasoning over the shells.

Next, pour the remaining marinara over the shells. If needed, gently use a spoon or spatula to spread the marinara ensuring it is covering all of the pasta.

Finally, add a layer of the remaining grated Parmesan cheese topped with the remaining shredded mozzarella cheese then place into the hot oven to bake for 45 minutes.

Serve hot with your favorite sides for pasta meals.