Ricotta Stuffed Shells with Bolognese Sauce

Heat olive oil in a medium saucepan and add the diced onion. Cook for about 3 minutes until softened. Add the Butcher Blend ground beef block and break it up as it cooks. Cook until browned, then pour in the tomato sauce and let it simmer for 20 minutes.  
Bring a large pot of salted water to a boil and cook the shells for 9-12 minutes, or until al dente. Drain and set aside.  
In a large bowl, combine ricotta, egg, Italian seasoning, salt, Parmesan cheese, and mozzarella cheese. Mix well.  
Preheat the oven to 400ºF. In a 9x13-inch baking dish, layer the bottom with the bolognese sauce.  
Use a spoon or piping bag to fill the shells with the ricotta mixture, then place them in the baking dish on top of the sauce. Repeat until all shells are filled.  
Top the shells with the remaining bolognese sauce and shredded mozzarella cheese.  
Bake for 25-30 minutes, until golden brown.  
Finish with fresh parsley and extra Parmesan cheese on top before serving.