Baked Pasta Shells with Ground Beef Sauce

Preheat your oven to $375^\circ\text{F}$ ( $190^\circ\text{C}$ ).
Bring a large pot of salted water to a boil. Add the pasta shells and cook until they are al dente (about 1 minute less than the package directions).
Drain the pasta and set it aside.

Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and diced onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is translucent (about 6-8 minutes). Drain any excess grease.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the crushed tomatoes, tomato sauce, and beef broth/wine. Stir in the oregano, basil, salt, and pepper.
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes (longer is better for deeper flavor).

While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the Ricotta cheese, egg, and Parmesan cheese. Mix well. Set aside.

In the large pot containing the meat sauce, add the drained pasta shells and stir gently until the pasta is completely coated with the sauce.
Spread half of the pasta and sauce mixture evenly into a greased 9x13-inch baking dish.
Dollop the entire Ricotta mixture over the pasta layer. Gently spread it out, leaving small gaps so the sauce can bubble through.
Sprinkle 1 cup of the Mozzarella cheese over the Ricotta layer.
Top with the remaining pasta and sauce mixture.
Sprinkle the final 1 cup of Mozzarella cheese evenly over the top layer.

Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for another 5 to 10 minutes, or until the cheese is melted, bubbly, and the edges are lightly golden brown.

Let the dish rest for 10 minutes before serving. This allows the sauce to settle and makes serving easier.
Garnish with fresh chopped parsley.

⭐ Chef's Note: Make-Ahead & Variations

Prep Ahead: You can assemble the entire dish up to 24 hours in advance. Cover it tightly with foil and refrigerate. When ready to bake, add about 15 minutes to the covered baking time since the dish will be starting cold.
Hidden Veggies: Finely chopped carrots, bell peppers, or zucchini can be added to the ground beef mixture during the sauté stage for extra nutrients without changing the texture significantly.
Creamier Sauce: For an even richer sauce, stir in a quarter-cup of heavy cream just before mixing in the pasta shells.