Preparation Steps

• Start by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, gently add the jumbo pasta shells and cook until al dente, about 10-12 minutes.
• While the pasta cools, heat a skillet over medium heat and add the ground beef or Italian sausage. Cook for 6-8 minutes until browned. Drain excess fat and let it cool.
• In a mixing bowl, combine the cooled meat with ricotta, mozzarella, Parmesan, and egg. Add the dried herbs, salt, and pepper. Mix until creamy and well incorporated.
• Preheat your oven to 375°F (190°C) for even cooking.
• Fill the cooled pasta shells with the meat and cheese mixture and place in a greased baking dish.
• Pour marinara sauce evenly over the stuffed shells.
• Sprinkle additional mozzarella on top and cover loosely with foil.
• Bake for 25 minutes, then remove foil and bake for an additional 15 minutes until cheese is bubbling and golden.
• Let cool for a few minutes before serving. Garnish with fresh parsley if desired.