Cook the Pasta Shells:

Bring a large pot of salted water to a boil. Cook jumbo shells according to the package directions until al dente.

Drain and rinse under cold water to prevent sticking. Drizzle with olive oil and set aside.

Prepare the Ricotta Filling:

3. In a large bowl, combine ricotta cheese, shredded mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, black pepper, and chopped parsley. Mix well until smooth.

Assemble the Shells:

4. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

5. Spread 1 cup of marinara sauce evenly on the bottom of the dish.

6. Stuff each cooked shell with about 2 tablespoons of the ricotta filling and arrange them in the baking dish.

7. Pour the remaining marinara sauce over the shells and sprinkle with red pepper flakes (if using).

8. Top with shredded mozzarella and grated Parmesan cheese.

Bake the Stuffed Shells:

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

10. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.

Serve:

11. Let the stuffed shells rest for 5 minutes before serving. Garnish with fresh basil or parsley and enjoy!