Preparation Steps

• Preheat oven to 375°F (190°C).
• Cook pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
• In a large skillet, heat olive oil over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
• Stir in the marinara sauce and bring to a simmer. Remove from heat.
• In a medium bowl, combine ricotta cheese, beaten egg, grated Parmesan cheese, dried parsley, salt, and pepper. Mix well.
• Spread about 1 cup of the marinara sauce mixture on the bottom of a 9x13 inch baking dish.
• Carefully spoon the ricotta cheese mixture into each cooked pasta shell. Arrange the stuffed shells in a single layer in the baking dish.
• Pour the remaining marinara sauce over the stuffed shells. Top with shredded mozzarella cheese.
• Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until cheese is melted and bubbly.
• Let stand for a few minutes before serving.