Description
Large pasta shells stuffed with a creamy ricotta and beef mixture, topped with marinara and melted mozzarella for a comforting and cheesy baked pasta dish.
Ingredients
- 20 jumbo pasta shells
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (divided)
- 3 cups marinara sauce (store-bought or homemade)
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a skillet over medium heat, cook ground beef and onion until beef is browned. Add garlic, Italian seasoning, salt, and pepper. Cook 1–2 minutes longer, then remove from heat.
- In a large bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, parsley, and the cooked beef mixture.
- Spread 1 cup marinara sauce over the bottom of the baking dish.
- Stuff each shell with the ricotta-beef mixture and arrange in the dish.
- Pour remaining marinara sauce over stuffed shells. Sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Garnish with extra parsley and serve hot.
Notes
- For extra creaminess, add a little cream cheese to the filling.
- Can substitute ground turkey or sausage for the beef.
- Freezes well—prepare ahead and bake from frozen with extra time.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Main Course, Pasta
- Method: Baking
- Cuisine: Italian-American