Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, usually about 9–10 minutes. Drain the shells carefully, then lay them flat on a baking sheet to prevent sticking.

Heat a skillet over medium heat and add the ground beef, breaking it up with a spatula. Cook until fully browned, about 6–8 minutes. Add in the chopped onion and minced garlic, sautéing until the onion is translucent, around 3–4 minutes. Season with salt, pepper, basil, and oregano.

In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Stir until well combined, seasoning with a pinch of salt and pepper.

Once the beef mixture has cooled slightly, fold it into the ricotta mixture. Stir gently until evenly combined.

Take each cooked pasta shell and spoon a generous amount of the beef and ricotta filling into it. Pack the filling in securely.

Spread a thin layer of tomato sauce in the bottom of a baking dish. Arrange the stuffed shells seam side up and pour the remaining tomato sauce over the top. Sprinkle extra mozzarella and Parmesan cheese on top.

Cover with aluminum foil and bake for 25 minutes.

Remove the foil and broil for an additional 5–10 minutes until the cheese is golden and bubbly.

Let it cool for a few minutes before serving. Garnish with fresh basil or extra Parmesan.