Cook the Pasta Shells:
Start by bringing a large pot of salted water to a boil. Cook the pasta shells until al dente, following the package instructions. Once cooked, drain the shells and rinse them with cold water to stop the cooking process and prevent sticking. Set them aside while you prepare the filling and sauce.

Make the Meat Filling:
In a large skillet, heat olive oil over medium heat and sauté the onion until soft, about 5 minutes. Add the garlic and cook for another minute before stirring in the ground meat. Cook until the meat is browned, then mix in the cumin, paprika, cinnamon, oregano, salt, and pepper. Let the spices cook for 2-3 minutes until fragrant, then remove the skillet from the heat and allow the mixture to cool slightly.

Prepare the Cheese Mixture
In a medium bowl, combine the ricotta, feta, beaten egg, parsley, and pine nuts. Gently fold in the cooled meat mixture and stir until everything is well combined, creating a flavorful filling for the pasta shells.

Make the Tomato Sauce:
In a saucepan, heat olive oil over medium heat. Add the crushed tomatoes, dried basil, sugar, salt, and pepper, and stir to combine. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

Fill the Shells:
Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce evenly across the bottom of a baking dish. Stuff each pasta shell with the prepared meat and cheese filling, then carefully arrange the stuffed shells in the dish, seam-side up.

Bake:
Pour the remaining tomato sauce over the stuffed shells and sprinkle with parmesan cheese. Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbling.

Once baked, garnish with fresh parsley or basil and serve immediately. Pair with warm bread or a light salad for a complete meal.