Stuffed Pasta Shells

Ingredients

• 5 quarts water
• 2 teaspoons salt
• 2 bay leaves
• 1 lime (juice from)
• 6 ounces jumbo pasta shells - 1/2 box Barilla jumbo shells, about 22
• 1 Tablespoon extra virgin olive oil
• 3 cloves garlic - minced
• 9 ounces ricotta cheese
• 6 1/2 ounces mozzarella cheese - grated, divided 5 and 1 1/2
• 1 1/2 ounces Parmigiano-Reggiano cheese - or parmesan, divided 1 and 1/2
• 2 Tablespoons basil
• 1 Tablespoon parsley - plus sprigs for garnish
• 2 ounces sun-dried tomatoes - coarsely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper - freshly ground
• 2 cups Easy Peasy No-Cook Marinara Sauce - must be thin, divided in half
• 1 5.5 ounce can tomato juice - like V8, to thin marinara sauce, if necessary