Stuffed Shells

12 oz jumbo pasta shells
1 T kosher salt
30 oz cottage cheese or ricotta cheese
6 oz Parmesan cheese grated
1 egg
1 to 2 garlic cloves minced
1 T fresh parsley minced
3/4 C fresh basil leaves finely chopped (about 8 to 10 leaves)
1/2 tsp salt
1/2 tsp fresh ground pepper
28 oz marinara sauce
8 oz mozzarella cheese grated

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray. Spread half of the marinara sauce on the bottom of the dish. Set aside. Bring a large pot of salted water to boil. Add pasta shells and cook pasta shells until three minutes shy of al dente, according to the package directions. Drain pasta shells and rinse with cool water. Set aside. In a large bowl, combine cottage cheese or ricotta cheese, Parmesan cheese, egg, garlic, parsley, basil, salt and pepper. Spoon mixture into shells and place shells in baking dish, nestling them in the sauce. Cover shells with remaining sauce and sprinkle mozzarella cheese on top. Bake for 25 minutes or until hot and bubbly. Serve immediately.