Cheese-Stuffed Pasta Shells

Bring a large pot of water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Drain the pasta in a colander, rinse under cold running water, and set aside to drain again.

In a saucepan over medium-high heat, heat the oil until hot. Add the onion and garlic, and cook, stirring, until the onion begins to brown, 2 to 3 minutes. Add the tomato sauce, half of the basil, and the pepper, and bring to a boil. Reduce the heat to low and simmer the sauce, uncovered, for 10 minutes. Preheat the oven to 375 degrees F.

In a bowl, combine the ricotta, Parmesan cheese, egg, and the remaining basil. Dividing evenly, stuff each of the shells with the ricotta mixture. Place the shells in a shallow 11 x 7 inch baking dish. Pour the tomato sauce over the shells and sprinkle with the mozzarella.

Bake for 25 minutes, or until hot and bubbly. Sprinkle with chopped parsley, if desired.