Preheat the oven to 375˚F. Cook noodles in a large pot of salted water according to package instructions then drain and fill the pot with cold water to stop the cooking process and keep noodles from sticking together.

In a deep pan or dutch oven, over medium-high heat, cook ground beef until no longer pink, breaking up with a spatula (2 min). Add onion and cook until softened (3 minutes). Add garlic, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon smoked paprika, and ½ teaspoon oregano, and saute another minute. Add marinara sauce, and the beef stock, bring to a simmer, then reduce the heat to medium-low and simmer for 30 minutes. Spread ½ cup meat sauce over the bottom of a casserole dish.

In a large bowl, stir together: ricotta, 1 egg, ¼ cup parmesan cheese, 1 ½ cups mozzarella cheese, and ¼ cup parsley.

To contain messiness, arrange noodles over a large baking sheet in a single layer. Spread ¼ cup (1 scant ice cream scoop) of cheese mixture over the top of each noodle. Add about 1 to 1.5 tablespoon of meat sauce in a strip down the center of the noodle. Roll noodles up and arrange them in the prepared baking dish.

Spread remaining meat sauce over the tops of roll-ups and sprinkle on the remaining 1 ½ cups of mozzarella cheese. Cover with foil, making sure foil isn't touching cheese (if your pan is on the shallow side, you can put toothpicks into rolls to keep the foil away from cheese.

Bake covered at 375˚F for 45 minutes. Remove foil and broil another 2-3 minutes or until cheese is lightly golden. Garnish with parsley to serve.

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