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In a separate saucepan, combine the marinara sauce and heavy cream. Stir in dried basil and season with salt and pepper to taste. Heat the sauce over low heat until warmed through.
Assemble the Dish
In a 9×13-inch baking dish, spread a thin layer of the creamy sauce on the bottom. Arrange the stuffed shells in a single layer, then pour the remaining sauce over the shells. Sprinkle the remaining mozzarella cheese on top.
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serve
Allow the stuffed shells to cool for a few minutes before serving. Garnish with fresh basil or parsley, if desired.
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