Chop or shred your leftover meat.

Combine the meat, ricotta cheese, Parmesan, egg, parsley and garlic together in a bowl.

Season with salt and pepper (you can start with a ½ tsp of each, I just do it by eye).

I like to let the meat and cheese mix sit in the fridge for an hour or 2 to allow the flavors to blend and to firm up a little.

Prepare the pasta shells according to the package directions. I recommend making 18, because 2-3 of them will likely tear and be unusable.

When the shells are done, stop the cooking by adding a quart or two of cold water to the pot.

Preheat your oven to 375 degrees F.

Carefully fill the shells evenly with the meat and cheese mixture, holding the soft shells in the cupped palm of your hand.

Spread one cup of the pasta sauce in the bottom of an 11 X 7 inch casserole dish.

Arrange the filled shells in the casserole, and top with the remaining sauce.

Cover with aluminum foil. Bake in the 375 degree oven for 20 minutes.

Remove the foil and sprinkle the shells with some more cheese; I like to use fresh Parma, Mozzarella, or Provolone. Bake for an additional 5-8 minutes.

Garnish with the basil and serve with a nice salad and a glass of wine.