Description
Comforting jumbo pasta shells stuffed with ricotta, beef, and mozzarella, baked in marinara sauce.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 pound ground beef (or turkey)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Boil a large pot of salted water and cook the jumbo pasta shells according to the package instructions until al dente (10-12 minutes). Drain and set aside to cool.
- In a large skillet over medium heat, brown the ground beef, breaking it apart. Add the minced garlic, oregano, basil, salt, and pepper; sauté for 2-3 minutes until fragrant.
- In a mixing bowl, combine ricotta, half of the mozzarella, Parmesan cheese, and egg. Stir until smooth. Add the beef mixture and mix everything together.
- Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce in a 9×13-inch baking dish.
- Stuff each pasta shell with the beef and cheese filling and arrange in the baking dish. Pour remaining marinara sauce over the top and sprinkle with the rest of the mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is golden.
- Let cool for a few minutes and garnish with fresh parsley before serving.
Notes
You can prepare these shells ahead of time and store them in the fridge. Increase baking time by about 10 minutes if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed shells, pasta, beef, ricotta, Italian dinner