Boil a large pot of salted water. Add the large shells pasta and cook until al dente, usually around 8-10 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the ground beef and cook for about 5-7 minutes until browned. Drain excess fat.

Lower heat to medium. Stir in diced yellow onion and minced garlic. Sauté for about 1 minute until onions are translucent.

Sprinkle in taco seasoning, oregano, Worcestershire sauce, red pepper flakes, salt, and pepper. Add ¾ cup of water and let it simmer for 2-3 minutes.

Lower the heat again and fold in the cooked pasta shells. Pour in jarred salsa and half of the cheddar cheese. Mix until well combined.

Scoop into bowls and top with remaining cheddar cheese, crushed tortilla chips, sour cream, and chopped parsley. Serve immediately.