Ricotta-Stuffed Shells Gelson's

Ingredients

• 2 Tbsp extra-virgin olive oil, plus more for the cooked pasta
• ½ large yellow onion, diced
• 3 garlic cloves, minced
• ½ tsp dried oregano
• 2 Tbsp Italian seasoning, divided
• 1 tsp kosher salt, divided
• ½ tsp freshly ground black pepper, divided
• 1 15-oz can crushed tomatoes
• 1 15-oz can tomato sauce
• 15 oz whole milk ricotta cheese
• 2 tsp chopped fresh parsley, plus more for garnish
• ¼ cup shredded Parmesan cheese
• 1 large Gelson’s egg
• 10 oz conchiglioni or large-shell pasta, cooked al dente, tossed with olive oil, and cooled on a sheet pan
• ¼ cup shredded mozzarella cheese