30 jumbo shells (from a 12-ounce box)
1 pound (about 2 heaping cups) fresh ricotta cheese
3 cups (12 ounces) shredded fresh or packaged mozzarella cheese, divided
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups (16 fluid ounces) of your favorite marinara sauce, divided
2 tablespoons finely grated Parmesan cheese or Pecorino Romano
Preheat the oven to 375°F.
Cook the shells according to package directions, then drain and briefly rinse with cold water to make them cool enough to handle.
Stir the ricotta, 2 cups mozzarella, parsley, salt, and pepper together in a bowl. Taste and add more salt if needed; the overall saltiness will depend on the cheeses used.
Spread 1 cup sauce across the bottom of a 9x13-inch casserole dish.
Stuff each shell with about 1 heaping tablespoon cheese filling and place in the dish. If some shells split during the cooking process, you may have a few fragments left over, but you should end up with about 2-dozen shells in the dish.
Top the shells with the remaining 1 cup sauce, 1 cup mozzarella, and Parmesan or Pecorino.
Bake uncovered for 30 minutes, until the cheese is melted and the sauce is bubbling.