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Bring a large pot of salted water to a boil.
Add the pasta and cook as the label directs.
Reserve 1 1/2 cups cooking water, then drain
the pasta and rinse under cold water; set
aside.
Meanwhile, heat the olive oil in a large
ovenproof skillet over high heat. Add the beef
and cook, breaking up the meat, until browned,
5 minutes. Add the garlic; cook 1 minute.
Reduce the heat to medium; add the crushed
tomatoes, tomato paste, 1 cup of the reserved
cooking water and 1/2 teaspoon salt. Let simmer
while you stuff the shells, about 5 minutes,
adding more cooking water if the sauce gets too
thick.
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Preheat the broiler. Mix the ricotta, roasted
peppers, egg white, 1 tablespoon each parsley
and shredded cheese, 1/2 teaspoon salt and a
few grinds of pepper in a bowl. Stuff 1
tablespoon of the mixture into each shell;
arrange in the skillet seam-side up. Top with
the remaining 2 tablespoons shredded cheese;
broil until bubbling, 5 minutes. Top with the
remaining 1 tablespoon parsley.
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