Creamy Ricotta Beef Stuffed Shells Pasta Bake - My Home Made Recipe

Ingredients

• 20-24 jumbo pasta shells, plus a few extra for breakage
• 1 tablespoon olive oil, plus more for the cooled shells
• 1 teaspoon kosher salt for the pasta water
• 1 lb (450 g) lean ground beef
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 15 oz (425 g) whole-milk ricotta cheese
• 1 large egg
• 1 cup (115 g) shredded mozzarella cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 24 oz (680 g) marinara sauce
• 1/2 cup (120 ml) heavy cream
• 1 1/2 cups (170 g) shredded mozzarella cheese
• 1/4 cup (25 g) grated Parmesan cheese
• 2 tablespoons chopped fresh basil or parsley, for serving