Cook pasta according to instructions on the box, drain and set aside.

In a bowl, mix together ricotta, mozzarella and half the quantity of parmesan.

Set aside 2 tbsp of parsley and add the rest to the cheese and then add the salt and pepper.

Mix cheese mixture thoroughly and set aside.

Heat oil in a skillet on high and then add garlic.

Cook garlic until flavor releases then add ground beef.

Cook ground beef until it loses its redness and then add the balance of the parsley.

Drain away fat if needed.

Add marinara sauce and oregano and lower heat to medium.

Add salt and pepper to taste.

Cover skillet and allow flavors to come together for 5-10 mins.

Spoon a modest layer of sauce on the base of a heat-proof lasagne dish.

Using a small spoon, fill pasta shells with cheese mixture and arrange in the lasagna dish until the dish is filled. You may have a few shells left over, do not overfill the dish.

Spoon bolognese sauce around the pasta shells, allowing it to fall between the shells.

Sprinkle balance of parmesan on top of shells and sauce and place in a preheated oven at 375 for 5-10 mins until bubbling.

Serve with fresh basil