Preheat the oven to 400°F. Bring a pot of water to a boil, and add 6 oz dry conchiglie. Set a timer to 7 minutes. When the timer goes off, drain the pasta, and rinse them under tap water. Set aside. Meanwhile, prepare the sauce by following steps 2-6.

Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Sauté 1 tbsp minced garlic and 2 oz chopped onions for about 30 seconds.

Add 1 tbsp tomato paste and stir until it becomes more liquid and coats the onions, about a minute or so.

Add 2 oz chopped tomatoes and sauté for about 2 minutes or until everything looks more dry.

Add 6 oz ground beef along with 2 tsp dried oregano, 1 tsp brown sugar, 1/2 tsp brown gravy mix, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 cup tomato sauce. Stir everything for about 2 minutes.

Pour in 1/2 cup chicken stock and simmer for another 2 minutes. Set aside when it’s done, and go back to the pasta, which should be done by now.

In a bowl combine 4 oz ricotta, 2.5 oz mozzarella, 0.5 oz parmesan, 2 tbsp julienned basil, and 1 egg. Stuff the filling into each shell (24 in total).

Take a baking dish large enough to hold the shells in one layer, and pour your meat sauce in. Place the stuffed shells on the meat sauce, and slide the baking dish into the oven. Bake for 15 minutes.

When it’s done, take it out and sprinkle 2 tbsp chopped parsley on top and enjoy.