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4. Spread a thin layer of the tomato sauce into the bottom of a 9- by 13-inch baking dish. Using a tea- spoon measure, generously spoon the cheese mixture into the pasta shells. Place them open-side up, spaced evenly apart, in the pan.
5. Spoon additional sauce over the shells.
6. Cover the pan loosely with foil and bake 35 minutes. Remove the foil, sprinkle the remaining 1⁄2 cup cheese over the shells and bake 5 minutes more. Garnish with basil before serving.
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