1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and set aside.
2. In a medium bowl, combine ricotta, Parmesan, sun-dried tomatoes, basil, beaten egg, garlic powder, oregano, salt, and pepper. Mix until well combined.
3. Spoon the ricotta mixture into each cooked shell, filling generously but not overstuffing.
4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish, open side up.
5. Pour the remaining marinara sauce over the shells, ensuring they’re evenly coated.
6. Sprinkle shredded mozzarella over the top, then drizzle with olive oil for added richness.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Let the dish cool for a few minutes before serving, allowing the flavors to meld.

As a tip from my own kitchen adventures, always taste your ricotta mixture before stuffing the shells to ensure the seasoning is just right.