Bring a large pot of salted water to a rolling boil. Add 20-24 jumbo pasta shells and cook according to package instructions until al dente, approximately 9-12 minutes. Drain and set aside.

In a skillet over medium heat, add 1 pound of ground beef or Italian sausage. Cook for 6-8 minutes, breaking apart until browned. Drain excess fat and set aside to cool.

In a mixing bowl, combine the cooled meat, 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, and a pinch of salt and pepper. Mix until well combined.

Preheat the oven to 375°F (190°C).

Fill each cooled pasta shell with the meat and cheese mixture. Place them upright in a greased baking dish.

Pour 2 cups of marinara sauce over the stuffed shells, ensuring they are well-coated.

Sprinkle extra shredded mozzarella cheese on top.

Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until golden.

Let the stuffed shells cool slightly. Garnish with fresh parsley before serving.