Heat 1 tbsp of olive oil in a pan and cook the minced garlic until soft. Do not let it burn. Add the ground beef to a pan with 1/8 tsp of salt, dried onion, seasoning salt, and oregano.
Boil the Jumbo Shells using the instructions on the box. You should get about 25-30 in a box.
Preheat the oven to 350F
In a large bowl, combine the ricotta cheese, parmesan cheese, egg, remaining 1/8 tsp of salt, half of your shredded mozzarella. Mix well, and then add your ground beef.
Once the pasta is done boiling, drain the shells.
Lay out a 9x13 casserole dish and spread half of your crushed tomatoes on the bottom of the dish. Using a small spoon, carefully fill each pasta shell with the ricotta and meat filling. Once each shell is full, add it to the casserole dish and repeat.
Top with remaining sauce and the rest of the shredded mozzarella cheese.
Cover loosely with foil and bake for 28-30 minutes. Then, remove the foil and bake until the cheese is starting to brown and get bubbly.
Remove the dish from the oven and top with parsley