1-Getting started with stuffed shells: Begin by preheating your oven to 350 degrees Fahrenheit and preparing a 9×13-inch baking dish with cooking spray for easy cleanup. This ensures your baked stuffed shells come out just right with that creamy cheese and savory sauce.

2-First: cook the 20 jumbo pasta shells according to package directions, but reduce the boiling time by 1-2 minutes for an al dente texture that holds up well. In a skillet, warm 2 tablespoons olive oil over medium heat, then sauté 3 cloves minced garlic and 1 small chopped onion for about 3 minutes until fragrant. Add ½ pound ground beef and cook until browned, then stir in 24 ounces pasta sauce and let it simmer for a rich, savory base.

3-Next: in a large bowl, beat 1 egg and mix it with 15 ounces ricotta cheese, 1 cup 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 in the bottom of your baking dish for even flavor distribution. Stuff each cooked shell with the cheese mixture and arrange them in the dish, then pour the remaining sauce over the top.

4-Baking and Finishing Touches: Cover the dish with foil and bake for 30 minutes to meld the flavors. Remove the foil, sprinkle the remaining 1 cup shredded mozzarella cheese over the shells, and bake uncovered for 5 to 10 minutes until the cheese melts and bubbles. Let it cool slightly before serving to enjoy that perfect blend of textures.