Begin by bringing a large pot of salted water to a rolling boil. Carefully add 20 to 24 jumbo pasta shells and cook them according to package instructions until al dente, which usually takes about 8-10 minutes. Once cooked, drain the shells in a colander and set them aside to cool.

In a large skillet over medium heat, add 1 pound of ground beef or Italian sausage. Cook it for about 7-10 minutes, stirring often until browned and thoroughly cooked. Drain any excess fat and allow the meat to cool slightly.

In a mixing bowl, combine the cooked meat with 1 cup of ricotta cheese, 1 cup of shredded mozzarella cheese, ½ cup of grated Parmesan cheese, 1 egg, 1 teaspoon of dried Italian herbs, salt, and pepper to taste. Mix well to create a flavorful filling.

Preheat your oven to 375°F (190°C).

Fill each cooled jumbo shell generously with the meat and cheese mixture, and place the filled shells in a large baking dish in a single layer.

Pour 2 cups of marinara sauce over the stuffed shells, covering them completely.

Sprinkle some extra shredded mozzarella cheese on top.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and lightly golden.

After baking, allow the dish to cool for a few minutes. Garnish with fresh parsley before serving.