# What You'll Need:
→ Pasta
01 - 24 jumbo pasta shells
02 - 1 tablespoon kosher salt, for boiling water
→ Five-Cheese Filling
03 - 1 cup ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 cup crumbled feta cheese
07 - 1/2 cup shredded sharp provolone cheese
08 - 1 large egg
09 - 2 tablespoons chopped fresh parsley
10 - 1 tablespoon chopped fresh basil
11 - 1 teaspoon garlic powder
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon kosher salt
→ Sauce
14 - 1 tablespoon olive oil
15 - 2 cloves garlic, minced
16 - 1 (28-ounce) can crushed tomatoes
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon red pepper flakes, optional
19 - 1 teaspoon sugar
20 - 1/2 teaspoon kosher salt
21 - 1/4 teaspoon freshly ground black pepper
→ Pickle De Gallo
22 - 1 cup finely diced dill pickles
23 - 1/2 cup finely diced red onion
24 - 1/2 cup finely diced tomatoes, seeded
25 - 1/2 cup finely diced red bell pepper
26 - 1 tablespoon chopped fresh dill
27 - 1 tablespoon chopped fresh cilantro
28 - 1 tablespoon pickle brine
29 - 1 teaspoon olive oil
30 - 1/2 teaspoon freshly ground black pepper
→ Topping
31 - 1/2 cup shredded mozzarella cheese
32 - 1/4 cup grated Parmesan cheese
# Steps to Follow:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil or nonstick spray.
02 - Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 10 minutes. Drain, rinse with cold water, and set aside.
03 - In a mixing bowl, combine ricotta, mozzarella, Parmesan, feta, provolone, egg, parsley, basil, garlic powder, salt, and black pepper. Stir until evenly blended.
04 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds. Stir in crushed tomatoes, dried oregano, optional red pepper flakes, sugar, kosher salt, and black pepper. Simmer for 12 to 15 minutes, stirring occasionally. Spread 1 cup of prepared sauce into the bottom of the greased baking dish.
05 - Use a spoon to fill each cooked shell generously with cheese mixture. Arrange stuffed shells in a single layer in the baking dish over the sauce.
06 - Spoon the remaining tomato sauce evenly over the filled shells. Sprinkle with the additional mozzarella and Parmesan cheese topping.
07 - Cover the baking dish with foil and bake for 25 minutes. Remove foil and continue baking for 10 to 12 minutes until the cheese is bubbly and golden.
08 - While the shells are baking, mix diced dill pickles, red onion, tomatoes, red bell pepper, chopped dill, cilantro, pickle brine, olive oil, and black pepper in a small bowl. Toss well and keep refrigerated until serving.
09 - Let shells cool for 5 minutes after baking. Serve each portion topped with a generous spoonful of pickle de gallo.
