Instructions:
Preheat the Oven: Start by setting your oven to 375°F (190°C).
Prepare Pasta: Boil the pasta shells in salted water until they are al dente. Once done, drain them and set aside.
Cook the Beef: In a skillet, brown the ground beef over medium heat. Add the minced garlic and dried oregano, cooking until fragrant. Allow it to cool slightly.
Mix Filling: In a bowl, combine the cooled beef with ricotta cheese, 1 cup of the mozzarella, Pecorino Romano cheese, the beaten egg, and season with salt and pepper.
Assemble Shells: Spread 1 cup of tomato basil sauce in the bottom of a baking dish. Stuff each pasta shell with the beef and cheese mixture and place them in the dish.
Add Sauce and Cheese: Pour the remaining tomato basil sauce over the stuffed shells. Top with the remaining mozzarella cheese.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, until the cheese is golden and bubbly.
Garnish and Serve: Sprinkle chopped fresh parsley over the top before serving.
