1-Begin by preheating your oven to 350°F, as per the recipe directions, to ensure everything bakes evenly.

2-First, cook the 27 jumbo pasta shells in salted water until just under al dente, then drain and rinse with cold water to stop the cooking process.

3-In a skillet, heat 1 teaspoon olive oil over medium heat and sauté 1 chopped onion with 1/4 teaspoon kosher salt until translucent, adding 2 chopped garlic cloves next for that fragrant boost.

4-Next, add 1 pound lean ground beef and the remaining 1/2 teaspoon kosher salt, cooking until browned and fully done.

5-Stir in 28 ounces marinara sauce and set aside.

6-In another bowl, mix 1 (15-ounce) container part skim ricotta cheese with 1 egg, 1 (16-ounce) package thawed and squeezed frozen spinach, 1 cup shredded Italian cheese blend, 1/4 cup parmesan cheese, and 1/4 teaspoon kosher salt to create the filling.

7-Stuff each shell with about 2 heaping tablespoons of the mixture, then layer half the meat sauce in a baking dish, arrange the shells, and top with the rest of the sauce and cheeses.

8-Cover and bake for 40 minutes, uncover for 5 more minutes, and finish with chopped fresh parsley if you like.