Kosher salt
8 ounces jumbo pasta shells
30 ounces whole-milk ricotta cheese
1/2 cup grated Romano cheese
Ground sausage
2 tablespoons minced fresh parsley 12 leaves fresh basil, cut into chiffonade
Freshly ground black pepper
8 ounces Parmesan, grated
2 jars good-quality marinara sauce
8 ounces mozzarella cheese, grated
Preheat the oven to 350 degrees F.
Cook ground sausage completely. Drain on paper towels and allow to cool while you assemble the other ingredients and get the pasta going.
Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
In a bowl, mix together the ricotta, Romano, sausage, parsley, basil, some salt and pepper and half of the Parmesan.
Stir until combined.
To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
Bake until hot and bubbly - about 25 minutes
