Preheat the oven to 350°.

Place the meatballs on a lightly greased baking sheet and bake for 15-20 minutes, or until cooked through.

While the meatballs are cooking, prepare the pasta shells according to the package directions.

Once cooked, rinse the shells under cold water and drain well.

In a mixing bowl, combine the ricotta, parsley, basil, Italian seasoning, and Parmesan cheese.

Reserve a little Parmesan for sprinkling over the top.

Pour the marinara sauce into the bottom of a lightly greased 9x13-inch baking dish.

Using a teaspoon, carefully spoon a small amount of the ricotta mixture into each shell, then place a meatball inside.

Arrange the stuffed shells over the marinara sauce.

Once all the shells are stuffed and arranged in the dish, sprinkle the remaining Parmesan cheese over the top.

Bake for 15-20 minutes, or until the cheese is melted and everything is heated through.

Serve warm.