Crumble in the sausage and cook until done. Break up the sausage more as it cooks.
Add the garlic and cook, stirring, another minute.
Remove from heat and let cool.
Break the egg into a large bowl and beat with a whisk or fork.
Stir in the Ricotta, spinach, Parmesan, basil, breadcrumbs, salt and pepper.
Add the cooked sausage mixture and stir until well combined.
For the shells
Bring a large pot of water to a boil. Add salt to taste.
Add the shells and cook, stirring occasionally, for 5 minutes. You don't want to fully cook the shells.
Remove the shells to a strainer to drain the water then transfer to a baking sheet to cool slightly.
Carefully stuff each shell with the sausage mixture. Don't press too hard or you'll tear the shells. You want to fill them right up to the ends.
Wrap each shell in a piece of bacon then return to the baking sheet.
Sprinkle the bacon all around with the BBQ seasoning.
Place baking sheet in the fridge for 4-6 hours for everything to set before cooking.
Cooking the shells
Fire up your grill for indirect cooking at 350 F.
Transfer the shells to the grill and cook for 45 minutes or until the bacon is done and just starting to crisp. I start checking them every 5 minutes after 30 minutes to make sure the shells don't get too crispy and the bacon isn't over-cooked.
Serve shells garnished with parsley along with warm marinara for dipping or drizzling.