Description
Jumbo pasta shells stuffed with seasoned ground beef and creamy ricotta, baked in marinara sauce and topped with melted cheese for a hearty, comforting meal.
Ingredients
- 20 jumbo pasta shells
- 1 lb (450 g) ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 large egg
- 2 cups marinara sauce
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds, then add ground beef. Cook until browned, breaking it up as it cooks.
- Season beef with salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.
- In a bowl, mix ricotta cheese, Parmesan cheese, egg, half of the mozzarella, and parsley.
- Stir the cooked beef into the ricotta mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Stuff each shell with the beef and ricotta filling and place in the dish.
- Top with remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- You can substitute ground beef with ground turkey or sausage.
- Use whole-milk ricotta for the creamiest texture.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian