Bring a large pot of salted water to a rolling boil, then gently add the jumbo pasta shells. Cook them until al dente, about 9-11 minutes, stirring occasionally. Drain the pasta and rinse briefly under cold water to stop the cooking process. Set aside to cool.

In a large skillet, heat a drizzle of olive oil over medium heat and add the ground meat. Cook until browned, about 8-10 minutes, breaking it apart. Drain excess fat and let cool slightly before mixing.

In a mixing bowl, combine the cooled ground meat with ricotta, shredded mozzarella, grated Parmesan, egg, dried herbs, salt, and pepper. Stir until well blended.

Preheat your oven to 375°F (190°C).

Carefully stuff each jumbo shell with the meat filling, then arrange them tightly in a greased baking dish.

Pour the marinara sauce evenly over the stuffed shells, covering each one thoroughly. Wiggle the dish gently to ensure the sauce seeps into each shell.

Sprinkle an extra layer of shredded mozzarella on top for cheesy goodness.

Cover the dish tightly with aluminum foil and bake for about 25 minutes. Remove foil and bake for an additional 15 minutes until the cheese is bubbling and golden brown.

Allow the dish to cool slightly for about 5 minutes. Garnish with freshly chopped parsley. Serve warm.