Baked Stuffed Shells Conchiglie Ripiene al Forno

Ingredients

• 1 1/2 pounds fresh ricotta or packaged whole-milk ricotta
• 1 (35-ounce) can peeled Italian plum tomatoes (preferably San Marzano)
• Salt
• 1 pound fresh mozzarella cheese
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/3 cup chopped fresh Italian parsley
• Freshly ground white pepper
• 1 large egg
• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, crushed
• 1/2 teaspoon crushed hot red pepper
• 10 fresh basil leaves
• 1 pound jumbo pasta shells

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