Smoked Sausage-stuffed Pasta Shells

Preheat oven to 350°F. Bring a large pot of salted water to boil and cook the jumbo pasta shells according to package directions until al dente, then drain and set aside to cool slightly.

Cook the chopped smoked sausage in a skillet over medium heat until browned, breaking it up as it cooks for about 5-7 minutes; remove with a slotted spoon and let cool.

In a large bowl, combine the ricotta cheese, beaten egg, shredded mozzarella, cooled smoked sausage, chopped parsley, Parmesan cheese, basil, and oregano; mix thoroughly until well blended.

Spread a thin layer of spaghetti sauce on the bottom of a 9x13-inch baking dish to prevent sticking.

Spoon the ricotta-sausage mixture into each cooked pasta shell, filling generously but not overfilling, and arrange the filled shells seam-side up in the prepared baking dish.

Pour the remaining spaghetti sauce evenly over the filled shells, then pour the water around the edges of the dish to add moisture during baking.

Cover the baking dish tightly with aluminum foil and bake at 350°F for 30-35 minutes until the sauce is bubbling around the edges.

Remove the foil and let rest for 2-3 minutes before serving directly from the baking dish.