Making Beef-Stuffed Shells with Creamy Ricotta is easy if you follow these straightforward steps:

1. Cook the Pasta: Boil the jumbo pasta shells in a large pot of salted water according to package directions until al dente. Drain and set aside to cool.

2. Prepare the Filling: In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat if necessary. Add the diced onion and minced garlic, cooking until the onion is translucent.

3. Mix the Cheese: In a bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until well combined.

4. Stuff the Shells: Using a spoon, carefully fill each cooked pasta shell with a generous amount of the cheese mixture. Set aside.

5. Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish.

6. Arrange Shells: Place the stuffed shells in a single layer over the marinara sauce. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.

7. Add Cheese: Sprinkle additional mozzarella cheese on top of the shells for a cheesy finish.

8. Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

9. Garnish: Once cooked, remove from the oven and let it sit for a few minutes. Garnish with fresh basil if desired.