Boil pasta shells according to package directions until al-dente. Drain and rinse under cold water, then lay them out on a baking sheet to cool so they don’t stick together.

Heat 2 tablespoons of oil in a large frying pan over medium heat. Add minced garlic and sliced leek to the pan and cook for 3-4 minutes until soft. Season with a pinch of salt and 1/4 tsp black pepper, mix well. Remove from pan and set aside.

Add some more to the same pan, then add diced onions and sauté for about 3 minutes. Push onions to the side of the pan, then add sausage. Break it apart and cook until browned.

Stir the sausage, onions, and garlic together. Season with Italian seasoning, garlic powder, salt, and pepper. Add marinara sauce then bring to a simmer. Turn off the heat and set aside.

In a large bowl, combine ricotta, 2 cups of mozzarella cheese, ¾ cups of parmesan cheese, egg, and cooked leek. Season with a little bit of salt and black pepper. Mix until well combined.

Spread 1 cup of sausage sauce into the bottom of a 9”x13” baking dish. Stuff each shell with about 2 tablespoons of the cheese mixture and place them face-up in a single layer. Add any leftover filling into the gaps between shells.

Spoon the remaining sausage sauce evenly over the shells. Sprinkle with the remaining mozzarella and parmesan on top.

Bake at 350F for 20-25 minutes. Garnish with chopped parsley, serve warm, & enjoy!