Boil a large pot of water. Add the noodles and boil for 8 minutes or until cooked al dente. The drain and run through cool water.
Preheat oven to 350°F. Spray a 9x13" pan with non-stick spray. Then pour 1 cup of the marinara onto the bottom of the pan.
In a small bowl, combine the ricotta, parmesan cheese, egg, parsley, Italian seasoning, salt and pepper. Use a small cookie scoop or place the mixture in a zip top bag and snip the top off. Then fill the shells with about 1 1/2 Tablespoons of the cheese mixture.
Place shells in pan. Then top with the remaining sauce and cheese. Bake for 20-25 minutes covered. Then uncover and back for 5 more minutes or until the cheese is bubbly.
Freezer instructions:Prepare noodles in a foil (or freezer safe) pan. Do not bake and instead wrap with foil. Bake from frozen for 50 minutes, or until hot and bubbly.