2. Bring a large pot of salted water to boil. Add pasta shells and cook for half the listed cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside. 3. In a bowl, mix together ricotta, Romano, parsley, basil, egg, salt and pepper, and half the Parmesan. Stir until combined. 4. Coat the bottom of a baking dish with a little marinara sauce. Fill each half-cooked shell with cheese mixture and place filling-side-up on sauce. Repeat with remaining cheese mixture.