Begin by boiling the jumbo pasta shells according to the package directions, reducing the cooking time by 1-2 minutes to prevent overcooking. Drain the shells and set aside.

While the pasta is cooking, prepare your sauce. You can either make a homemade tomato sauce or simply heat up a jar of marinara sauce.

In a mixing bowl, combine the whipped cottage or ricotta cheese, mozzarella cheese, grated Parmesan cheese, and the egg. Stir until well blended.

Add minced garlic, chopped fresh parsley, fresh basil leaves, and season with salt and pepper to the cheese mixture. Mix until everything is evenly incorporated.

Using a cookie scoop, carefully fill each pasta shell with the cheese filling. Confirm they're generously filled but not overflowing.

In a 9x13-inch baking dish, spread 1/3 of the marinara sauce on the bottom. Arrange the filled shells in a single layer on top of the sauce.

Pour the remaining marinara sauce over the stuffed shells, ensuring they're well-covered.

Sprinkle additional mozzarella cheese on top of the shells for a delicious cheesy crust.

Cover the baking dish with aluminum foil and bake at 350°F for 30 minutes. After this, remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.