Cook the pasta shells

• Bring a large pot of salted water to a boil.
• Cook the conchiglioni until al dente, then drain and cool slightly.

Make the tomato sauce

• Warm the olive oil in a saucepan and gently fry the garlic.
• Add the tomato passata, salt and pepper and simmer.

Prepare the ricotta filling

• Mix the ricotta, egg, half of the mozzarella, parmesan and chopped basil in a bowl.
• Season with salt and pepper.

Fill the shells

• Spread a layer of tomato sauce in the baking dish.
• Fill each shell with the ricotta mixture and arrange them in the dish.

Bake

• Spoon the remaining sauce over the shells and scatter the rest of the mozzarella on top.
• Bake at 180 °C until golden and bubbling.