• Preheat your oven to 190℃ (375℉).

Pasta

• In a large pot, bring salted water to a boil. Cook the pasta for ½ to ⅔ of the time recommended on the package (e.g., if the package says 14 minutes, cook for about 8 minutes).
• Stir occasionally to prevent sticking.
• When cooked, rinse and strain the pasta under cold water. If you’re not filling the shells immediately, lightly coat them with oil to prevent sticking.

Sauce

• In a small pot, heat the olive oil over medium heat and fry the garlic for about a minute until fragrant.
• Add the tomato sauce, water, and salt. Let it simmer gently.
• Taste and adjust seasoning, adding herbs like oregano or basil if desired.

Filling

• In a bowl, mix all the filling ingredients together, adjust the seasoning to your liking. Check the recipe tips for additional filling ideas and variations.

Assembling

• In your pan of choice (I used a 28 cm / 11-inch round pan), spread the sauce evenly on the bottom.
• Using a spoon, generously fill each shell with the filling and arrange them in the pan, on the sauce.
• Once all the shells are filled, sprinkle them with Parmesan cheese and drizzle with a bit more olive oil. Cover the pan with tin foil.
• Bake, covered, for 20–25 minutes. Then increase the temperature to 220℃ (430℉) and bake uncovered for an additional 10 minutes.
• If you want more color on your shells, switch the oven to its highest temperature and use the grill setting for 3–5 minutes. Keep a close eye on them, as they can burn quickly.