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1
Preheat oven to 350 degrees F.
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2
In a large pot bring enough water to a boil to cook shells until al dente, about 7 minutes.
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3
Drain without rinsing and set aside to cool.
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4
In a large skillet heat oil over medium and add garlic and onion.
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5
Cook just until tender, 3 to 5 minutes being careful not to burn garlic.
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6
To same skillet add ground beef and cook until no longer pink, about 8 to 10 minutes, season with thyme and salt and pepper to taste.
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7
Drain and place in large bowl and set aside.
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8
In a small bowl combine ricotta and eggs and whip with fork to mix thoroughly. Set aside.
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9
In a medium sauce pan heat butter over medium and add flour.
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10
Whisk and cook about 1 to 2 minutes.
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11
Slowly pour in milk whisking constantly to prevent lumps from forming.
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12
Bring to a boil, reduce heat to low and let simmer until slightly thickened, about 3 minutes.
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13
Season sauce with nutmeg, salt and pepper and stir in both parmesan and marinara.
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14
Combine ground beef and ricotta mixture and begin stuffing into shells.
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15
Place stuffed shells into a greased 9 x 13 baking dish and pour sauce over the top evenly.
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16
Sprinkle with mozzarella and bake 35 to 40 minutes, until golden and bubbly.
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17
Let rest 5 minutes before serving and garnish with fresh parsley.
