Easy & Creamy Bake Jumbo Shells with Alfredo Sauce

Ingredients

• 12 jumbo pasta shells (about 300g)
• 1 tablespoon salt (15g) (for the pasta water)
• 1 cup ricotta cheese (250g)
• 1 cup shredded mozzarella cheese (100g)
• 1/2 cup grated Parmesan cheese (50g)
• 1 large egg
• 1/4 cup fresh basil, chopped (60ml)
• 1 teaspoon garlic powder (5g)
• Salt and pepper to taste
• 1/2 cup unsalted butter (115g)
• 1 cup heavy cream (240ml)
• 2 cups grated Parmesan cheese (200g)
• 2 cloves garlic, minced
• Salt and freshly cracked black pepper to taste
• Optional: Fresh parsley for garnishing