Bring a large pot of water to a boil and boil jumbo shells according to the directions on the box.

Heat a large skillet over medium-high heat. Add 1 lb of ground beef, a chopped onion, and season it with salt, pepper, paprika, and Italian seasoning.

Once the beef is browned, remove any extra grease, and add 1 tbsp of minced garlic. Add the jar of marinara sauce and let simmer on low.

Once the shells are cooked, drain them and let them cool off for a few minutes. In a bowl, add about 20 oz of ricotta (I used over half of a 32oz container), an egg, Parmesan cheese, and season with garlic powder, and parsley. Stir together well.

Use a spoon to carefully fill the shells with the ricotta mixture I did 1 1/2- 2 spoonfuls in each shell. I didn’t use all of the shells in this recipe. I used 21 of the shells to fill a 12 inch cast iron skillet.

Once all of the shells have been filled place them in the skillet with the meat sauce. If you aren’t using an oven safe skillet transfer the sauce to a 9x13 baking dish. Press the shells down into the meat sauce and top the dish with mozzarella cheese.

Bake in the oven at 400 degrees F for 25 minutes. I bake mine uncovered because my family likes the edges of the pasta and cheese to get a little crispy, if you don’t then cover the dish with aluminum foil.

Once the cheese is melted, top with dried parsley and enjoy!