Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.

In a large pot, bring salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, about 8–10 minutes. After draining, lay them flat on a kitchen towel to cool slightly.

In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped parsley, chopped basil, garlic powder, salt, and black pepper, stirring until mixed into a creamy filling.

Fill each cooked pasta shell with a generous portion of the ricotta mixture, placing them seam-side up in the greased baking dish.

Pour half of the beet-tomato sauce into the baking dish, spreading it evenly, and then place the stuffed shells on top.

Pour remaining beet-tomato sauce over the stuffed shells and drizzle with balsamic glaze or black garlic oil.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for another 10 minutes until the sauce is bubbling and the tops are golden.