1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, usually around 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the ricotta cheese, half of the mozzarella, Parmesan, egg, garlic, basil, parsley, salt, and pepper. Mix until well combined.
3. Spread about 1 cup of the marinara sauce on the bottom of a 9×13 inch baking dish.
4. Stuff each shell with the ricotta mixture using a spoon or piping bag for ease. Arrange the stuffed shells in the baking dish.
5. Pour the remaining marinara sauce over the shells and sprinkle with the rest of the mozzarella cheese.
6. 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 brown.
7. Remove from the oven and let cool slightly before serving. Garnish with some extra parsley or basil for a fresh touch.

From my experience, letting the dish sit for a few minutes after baking enhances the flavors and makes serving easier. Cooking with patience is something I learned from watching my grandmother weave magic in her kitchen.