01 -
Bring a large pot of salted water to boil. Cook jumbo shells according to package directions until al dente. Drain and let cool for a few minutes to make handling easier.
02 -
Heat a large oven-safe skillet over medium-high heat. Add ground beef and chopped onion, cooking until beef is browned and onion is softened. Season with salt, pepper, paprika, and Italian seasoning.
03 -
Remove excess grease and add minced garlic, cooking for 30 seconds until fragrant. Pour in marinara sauce and let simmer on low heat while you prepare the filling.
04 -
In a large bowl, combine ricotta cheese, egg, Parmesan cheese, dried parsley, and garlic powder. Mix well until smooth and creamy.
05 -
Using a spoon, carefully fill each cooked shell with 1 1/2 to 2 spoonfuls of ricotta mixture. You'll need about 21 shells for a 12-inch skillet.
06 -
Place stuffed shells into the skillet with meat sauce, pressing them gently down into the sauce. If not using an oven-safe skillet, transfer sauce to a 9x13 baking dish first.
07 -
Sprinkle mozzarella cheese evenly over the shells. Bake uncovered at 400°F for 25 minutes until cheese is melted and edges are lightly golden and crispy.
08 -
Remove from oven and sprinkle with dried parsley for color. Let cool for 5 minutes before serving to allow filling to set slightly.