Instructions:

Begin by cooking the jumbo shells according to the package directions in a large pot of boiling salted water until al dente. Once cooked, drain and set aside to cool.

In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease and then stir in the spaghetti sauce. Allow the mixture to simmer for a few minutes.

In a large bowl, combine the ricotta cheese, egg, chopped basil, minced garlic (or powdered), salt, and pepper. Mix until well combined.

Add half of the shredded mozzarella and half of the grated Parmesan cheese to the ricotta mixture. Stir until everything is evenly incorporated.

To fill the shells, use a ziplock bag with one corner cut off to pipe the cheese mixture into each cooked shell.

Preheat your oven to 375-400 degrees Fahrenheit. In a 13x9 inch baking dish, ladle a bit of spaghetti sauce onto the bottom to prevent sticking. Place the filled shells seam side up in the dish.

Pour the remaining spaghetti sauce over the filled shells and top with the rest of the shredded mozzarella cheese. Sprinkle additional Parmesan cheese on top.

Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 5-20 minutes, or until the cheese is bubbly and melted. If desired, use the broiler for a few minutes to achieve a golden-brown top.

Once baked, remove from the oven and let it cool slightly before serving. Enjoy your delicious Ricotta Beef Stuffed Shells hot!