Preparation

• Preheat oven to 400℉. Prepare marinara sauce. In a sauté pan, heat onions in olive oil over medium heat until softened. Add garlic and crushed red pepper, if using, and sauté for another minute. Add crushed tomatoes and tomato sauce. Season with salt and pepper. Heat until sauce starts to simmer, then reduce heat to medium-low. Let sauce simmer for 20 minutes, stirring occasionally. Stir in fresh basil.
• In a mixing bowl, combine ricotta, 1 cup of mozzarella, provolone, parmesan, egg, garlic, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and chopped parsley. Transfer mixture to gallon-size baggie and snip corner to fill shells.
• Spray 9x13 baking dish with non-stick cooking spray. Add 1 cup of marinara sauce to bottom of pan. Use gallon baggie to fill uncooked pasta shells with ricotta mixture, transferring them to baking dish in a single layer as you fill. Top with remaining marinara sauce and remaining mozzarella. Pour in water around sides of shells.
• Cover tightly with foil and bake for about 1 hour. Remove foil and let cheese broil for 1-2 minutes or until lightly toasted. Top with fresh parsley and basil.