Baked Stuffed Shells

Name: Baked Stuffed Shells
Ingredients: 1 teaspoon kosher salt, plus more for the pasta water; ¼ cup extra virgin olive oil; 6 cloves garlic, crushed and peeled; ¼ teaspoon crushed red pepper flakes; Two 28-ounce cans whole San Marzno tomatoes, crushed by hand; 1 pound large pasta shells; 1 pound fresh ricotta, drained overnight; 16 ounces low-moisture mozzarella cut into small cubes, plus 4 ounces shredded; 2 cups grated Grana Padano; 1 bunch of scallions, chopped; 8 ounces frozen peas, thawed; 3 tablespoons chopped fresh Italian parsley; 1 large egg, beaten; 1/2 cup loosely packed fresh basil