Preparation Steps

• Preheat the oven to 350 degrees Fahrenheit. Lightly spray a large baking dish (3 quart) with cooking spray. Set aside.
• Cook the shells according to package instructions, roughly 9 minutes. Drain and pat the noodles dry. Place the separated cooked shells on a parchment-lined baking sheet. Set aside.
• In a large frying pan, drizzle olive oil. Add the onions and cook on medium heat for 2-3 minutes, until warm. Add the minced garlic and continue to cook until onion is translucent and garlic is fragrant. Add the ground beef and cook until the beef is no longer pink. Drain any liquid fat, if needed.
• Add the crushed tomatoes, 1 teaspoon of dried oregano, parsley and salt. Simmer on low for 20 minutes.
• While the sauce is simmering, prepare the cheese mixture. In a medium-sized bowl, mix together the ricotta cheese, egg, remaining teaspoon of oregano, 1 cup mozzarella, and ¼ cup parmesan cheese. Stuff each individual shell with 1 ½ tablespoons of cheese mixture. (Tip: Place cheese mixture in a gallon size plastic Ziploc storage bag. Twist the top closed (like a piping bag) and snip the corner for easy stuffing).
• Add half of the tomato sauce mixture to the prepared baking dish and spread evenly on the bottom. Arrange the stuffed shells on top of the tomato sauce.
• Gently spoon the remaining tomato sauce around the shells, then top with the cheese.
• Cover with foil and bake for 25 minutes or until hot and bubbly. Uncover and bake for 5 more minutes so the cheese can finish melting.
• Remove the cooked stuffed shells from the oven and cool slightly before serving. Garnish with fresh basil leaves and serve warm.