1️⃣ Prepare the pasta shells:

Preheat your oven to 350°F (175°C).

Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to package instructions.

Drain and rinse under cold water to stop the cooking process. Arrange the shells on a baking sheet to dry.

2️⃣ Cook the beef filling:

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and sauté for 4-5 minutes until softened. Season with a pinch of salt and pepper.

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Add the ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.

Drain excess fat if needed. Stir in the Italian seasoning and 1 cup of spaghetti sauce. Set aside to cool slightly.

3️⃣ Prepare the cheese mixture:

In a large bowl, combine ricotta cheese, ½ cup shredded mozzarella, grated parmesan, and the beaten egg. Mix until well combined.

Add the slightly cooled beef mixture to the cheese mixture and stir until fully incorporated.

4️⃣ Assemble the dish:

Grease a 9×13-inch baking dish with cooking spray. Spread 1 cup of spaghetti sauce evenly across the bottom.

Fill each pasta shell with the cheesy beef mixture, using a spoon to pack it tightly.

Arrange the stuffed shells in the baking dish, open side up, in a single layer.

5️⃣ Top and bake:

Sprinkle the remaining ½ cup of shredded mozzarella and extra parmesan cheese over the shells.

Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

For a golden crust, uncover during the last 5-10 minutes of baking.

6️⃣ Serve:

Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve with extra marinara sauce, garlic bread, or a side salad for a complete meal.