Preparation

1. Preheat the oven to 190°C.  
2. Bring a large pot of salted water to the boil and cook the jumbo pasta shells until just al dente. Drain and set aside to cool slightly.  
3. In a pan over medium heat, add a little oil and sauté the minced garlic until fragrant. Pour in the tomato sauce, add fresh basil, and let it simmer gently for a few minutes.  
4. In a mixing bowl, combine the ricotta, chopped spinach, parmesan, mozzarella, beaten egg, Italian seasoning, and pesto. Mix until smooth and well combined.  
5. Spoon a layer of the tomato sauce into the base of an ovenproof dish.  
6. Fill each pasta shell with the ricotta mixture and place them into the dish.  
7. Top with the remaining tomato sauce and a little extra mozzarella if desired.  
8. If using a detachable-handle pan or dish, click the handle on to transfer it to the oven, then unclick before baking.  
9. Bake for 25 minutes, or until the cheese is melted, bubbling, and lightly golden.  
10. Remove from the oven, clicking the handle back on to take it out, then unclick once set down. Let it rest briefly before serving.