Cook the pasta shells in boiling salted water, following package directions. Drain in a colander and rinse with cool water. Set aside. In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup of the Parmesan cheese, 1/4 teaspoon salt, 2 tablespoons of fresh parsley, and egg; mix until well blended.
Gather the ingredients. Wash the potato and rub with olive oil, if desired. Prick the potato in a few places with a fork to allow steam to escape. Microwave the potato on 100% power for about 8 to 12 minutes, or until fork tender. Remove from oven after baking; wrap in foil and let stand for 5 to 10 minutes.