1-Getting started with ground beef stuffed shells: Begin by preheating your oven to 350°F, as this sets the stage for even baking. Cook the 27 jumbo pasta shells in salted water for 2-3 minutes less than the package directs, so they’re just under al dente, then drain and rinse with cold water to stop the cooking process.

2-Next: heat 1 teaspoon olive oil in a large skillet over medium heat and sauté 1 chopped onion with 1/4 teaspoon of the kosher salt until it’s translucent, which takes about 3-5 minutes. Add 2 chopped garlic cloves and cook for another minute to bring out the flavors. Then, mix in 1 pound lean ground beef along with another 1/4 teaspoon of the salt, cooking until browned for 5-7 minutes while breaking it into small pieces, and drain any excess oil if you like.

3-Stir in 28 ounces of marinara sauce and remove from heat. In a separate bowl, combine 1 (15-ounce) container of part-skim ricotta cheese, 1 egg, 1 (16-ounce) package of thawed and squeezed frozen spinach, 1 cup of the shredded Italian cheese blend or mozzarella, 1/4 cup of the parmesan cheese, and the remaining 1/4 teaspoon salt. Stuff each cooled pasta shell with about 2 heaping tablespoons of this ricotta-spinach mixture.

4-Spread half of the beef marinara sauce on the bottom of a large baking dish, arrange the stuffed shells on top, and cover with the remaining sauce. Add the rest of the 1 cup Italian cheese blend or mozzarella and 1/4 cup parmesan cheese. Cover with foil and bake for 40 minutes, then uncover and bake for an extra 5 minutes until bubbly. Let it cool for a bit and sprinkle with chopped fresh parsley if you want.