Mix the ricotta, egg, salt, pepper and parsley in a large bowl.
Fold in the artichoke pieces and ½ cup shredded mozzarella cheese.
Cover and refrigerate until needed.
Boil the jumbo pasta shells following the directions on the box. Drain well and rinse with cold water. Set aside.
Brown the ground beef in a skillet. Add the diced onion, minced garlic and olive oil. Saute until the onion is translucent.
Pour the jar of Bertolli Reserva sauce into the skillet and heat through. Remove from heat.
Spread 1 cup of sauce into the bottom of a 9 x 13 baking dish.
Fill each jumbo shell with about 2 tablespoons of the ricotta filling and place seam up into the baking dish. Repeat until you run out of ricotta filling or pasta shells.
Spread the remaining sauce over the top of the stuffed pasta shells.
Cover the baking dish with aluminum foil.
Bake in a preheated 375 F. degree oven for about 40-45 minutes or until the ricotta filling is heated through and the sauce is bubbling.
Remove baking dish from the oven and sprinkle 1 to ½ cups of the remaining shredded mozzarella cheese over the top of the shells.
Recover with aluminum foil and return to the oven for 10 more minutes or until the cheese is melted.
Serve with your favorite Tuscan style tomato salad.