1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells in salted boiling water until al dente, then drain and set aside.
3. In a skillet over medium heat, cook the ground beef until browned, then drain excess fat.
4. In a mixing bowl, combine the cooked ground beef, ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, and herbs.
5. Spread a layer of marinara sauce on the bottom of a baking dish.
6. Fill each cooked pasta shell with the beef and cheese mixture.
7. Arrange the stuffed shells in the baking dish over the marinara sauce.
8. Pour more marinara sauce over the stuffed shells, ensuring they are well covered.
9. Sprinkle additional mozzarella and Parmesan cheese on top.
10. Cover the baking dish with foil and bake for 25-30 minutes.
11. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.
12. Let the dish rest for a few minutes before serving.
13. Serve hot, paired with garlic bread and a side salad if desired.
14. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
15. To freeze before baking, assemble the dish, cover tightly, and freeze. When ready to bake, thaw overnight in the fridge and follow baking instructions.