1-First, preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray to keep things from sticking. Cook the 20 jumbo pasta shells in salted boiling water according to the package for al dente, but cut the time by 1-2 minutes so they don’t overcook later drain and set them aside. In a skillet, heat 2 tablespoons of olive oil over medium heat, then sauté the chopped small onion and 3 minced garlic cloves until they’re fragrant, about 3 minutes.

2-Next, add ½ pound of ground beef to the skillet and cook until it’s browned, then pour in the 24-ounce jar of pasta sauce and let it simmer on low. In a large bowl, beat 1 egg and mix in the 15-ounce container of ricotta cheese, 1 cup of the shredded mozzarella cheese, ½ cup grated Parmesan cheese, and 2 tablespoons dried parsley to create a creamy filling. Spread one-third of the meat sauce evenly on the bottom of your prepared baking dish for a solid base.

3-Stuff each cooked pasta shell with the cheese mixture and arrange them in a single layer in the dish it’s like filling little pockets of goodness! Pour the remaining meat sauce over the top, cover with aluminum foil, and bake for 30 minutes. Remove the foil, sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the shells, and bake uncovered for another 5-10 minutes until the cheese melts and bubbles. Let it cool slightly before serving, and feel free to adapt for dietary needs like using gluten-free shells or vegan cheese substitutes.