Boil the jumbo shells in salted water according to package directions until al dente.

To make the ricotta mixture, in a bowl add ricotta, whisked egg, chopped parsley, chopped basil, grated pecorino romano, 8 oz of cubed up fresh mozzarella, salt, and cracked black pepper. Fold that together until combined.

Lightly grease a baking sheet with a little bit of olive oil. Once the jumbo shells are al dente, drain them, and add them onto the greased baking sheet. Let them cool until they are cool enough to touch.

Once those shells are cool it's time to assemble (this recipe makes enough to fill two baking dishes). Begin by adding about 1 cup of sauce to the bottom of the baking dishes making an even layer. Then begin stuffing the shells by adding a HEAPING spoonful of the ricotta mixture into each shell. Arrange the stuffed shells evenly in the baking dish over the layer of sauce. Once all the shells are stuffed and arranged in the baking dish, ladle some more sauce over the center of each stuffed shell (you can make it as saucy as you like). Then, roughly rip up the remaining fresh mozzarella (8 oz) and sprinkle the mozzarella over the top (4 oz per baking dish). Next, sprinkle over ¼ cup of grated pecorino romano evenly over the top (⅛ cup per baking dish). Lastly, garnish the top with an ⅛ cup of chopped fresh parsley (divide it evenly over both baking dishes) and a little bit of cracked black pepper.

Bake at 375°F for 20-25 minutes uncovered or until bubbly and piping hot. I baked one of the baking dishes the same day and froze the other one so I can bake it on Christmas day!