1-Gathering your ingredients is the first step to creating delicious stuffed shells. Start by preheating your oven to 350 degrees Fahrenheit and coat a 9×13-inch baking dish with cooking spray. This sets the stage for even cooking and easy cleanup.

2-Next, cook the 20 jumbo pasta shells in salted water until al dente, reducing the boiling time by 1-2 minutes to avoid overcooking. For more tips on pasta, check out this guide on how to cook pasta effectively. Drain the shells and set them aside to cool.

3-In a skillet, heat the 2 tablespoons olive oil over medium heat and sauté the 1 small chopped onion and 3 minced cloves garlic until fragrant, about 3 minutes. Add the ½ pound ground beef and cook until browned, then stir in the 24 ounces pasta sauce and simmer on low heat. This step builds a flavorful base for your dish.

4-In a large bowl, beat the 1 egg and mix it with the 15 ounces ricotta cheese, 1 cup of the 2 cups shredded mozzarella cheese, the ½ cup grated Parmesan cheese, and the 2 tablespoons dried parsley. Stuff each of the cooked 20 jumbo pasta shells with this cheese mixture and arrange them in the prepared baking dish. For added variety, try incorporating recipes like Mexican enchilada lasagna for fusion ideas.

5-Spread one-third of the meat sauce in the bottom of the dish, then pour the remaining sauce over the filled shells and cover with aluminum foil. Bake for 30 minutes, remove the foil, sprinkle the remaining 1 cup shredded mozzarella cheese on top, and bake for an additional 5 to 10 minutes until the cheese melts and turns golden. Let it rest before serving for the best results.