Boil the conchiglioni in a large pot of salted water, keeping them al dente since they will finish cooking in the oven.
Prepare the filling by mixing the ricotta, a portion of the chopped mozzarella, and the finely chopped sun-dried tomatoes. Season with salt and pepper.
For the sauce, sauté a clove of garlic in a drizzle of olive oil. Add the tomato sauce, season with salt, and cook for a few minutes.
Drain the conchiglioni and stuff them generously with the ricotta mixture.
Arrange the stuffed pasta in a baking dish and pour the tomato sauce over the top. Add the remaining mozzarella, a generous amount of grated parmesan, and bake at 200°C for about 10 to 15 minutes, until the top is well browned.
Remove from the oven, garnish with fresh basil leaves, and serve.
Cook it hands-free.
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