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Cook the shells el dente (about 3 minutes less than the package directions) drain and rinse under cold water. Set aside.
In a skillet over medium high heat in the olive oil saute the onion and garlic until soft and translucent then add the sausage and cook until browned and fully cooked, breaking it into small pieces. Remove and let cool slightly.
In a bowl combine the ricotta, mozzarella, parmesan cheese, egg, parsley and the sausage mixture. Salt and pepper to taste.
Make the bechamel sauce In a sauce pan melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until golden forming a roux. Gradually whisk in the milk stirring continually to prevent lumps until the sauce thickens 5-8 minutes. Add the nutmeg, salt and pepper to taste. remove from the heat.
Preheat your oven to 375-degrees.
Spread a thin layer of bechamel sauce and the marinara sauce on the bottom of an oven proof baking dish.
Fill each pasta shell with 1-2 Tablespoons of the sausage mixture and arrange them in the dish.
Pour the remaining bechamel sauce evenly over the shells.
Top the shells with additional mozzarella and parmesan cheese. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake 10 minutes longer or until the cheese is bubbly and golden. Top with additional Italian parsley. ENJOY!!!!