Place frozen stuffed shells in a wire rack in a baking dish with about 1/4 cup water on the bottom. Cover tightly and cook 35-45 minutes or until internal temperature reaches 165 degrees F.
Combine marinara, up to 1 cup of heavy cream (depending on how light you like your sauce) and pesto. Heat on stovetop at med/low until simmering. Add tomatoes for the last 5 minutes of cooking.
Plating:
Ladle some sauce at the bottom of a plate. Place shell on top of sauce. Ladle more blush sauce over shells. Garnish with fresh basil.
