Boil pasta just long enough the noodles are workable but not fully cooked (usually 8-9 minutes). Drain and immediately cool with cold water. I like to boil a few more shells than I'll eventually need because often a couple tear.

Add sauce to bottom of pan.

Stuff each shell with filling. (I use a melon baller for ease, and I use 2 heaping scoops in each shell. Arrange shells tightly in pan, filling side up.

Cover with sauce.

Generously cover with mozzarella and parmesan. Sprinkle chopped parsley over top.