Boil the jumbo shells

• Bring a large pot of water to a boil.
• Add the jumbo shells and cook according to the package directions.
• Drain and let cool for a few minutes.

Cook the meat sauce

• Heat a large skillet over medium-high heat.
• Add the ground beef, chopped onion, salt, pepper, paprika and Italian seasoning.
• Brown the beef, then remove any extra grease and stir in the minced garlic.
• Pour in the marinara sauce and simmer on low.

Make the ricotta filling

• In a bowl, combine the ricotta, egg and Parmesan.
• Season with garlic powder and dried parsley.
• Stir together well.

Stuff the shells

• Use a spoon to carefully fill each cooked shell with the ricotta mixture, about 1 1/2 to 2 spoonfuls per shell.

Assemble the dish

• Place the stuffed shells into the skillet with the meat sauce, pressing them down into the sauce.
• If your skillet isn't oven safe, transfer the sauce to a 9x13 baking dish first.
• Top with the mozzarella cheese.

Bake

• Bake at 400 °F (200 °C) for 25 minutes, uncovered for crispy edges or covered with foil for a softer topping.
• Once the cheese is melted, sprinkle with dried parsley and serve.