Description
Tender jumbo pasta shells stuffed with a savory beef and creamy ricotta mixture, baked in marinara sauce, and topped with melted mozzarella for a hearty Italian-inspired meal.
Ingredients
- 20 jumbo pasta shells
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 container (15 oz) ricotta cheese
- 1 cup shredded mozzarella cheese (plus 1 cup for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3 cups marinara sauce
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook jumbo shells in salted boiling water until al dente. Drain and set aside.
- In a large skillet, cook ground beef and onion over medium heat until browned. Add garlic, Italian seasoning, salt, and pepper. Cook 1–2 minutes more. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, and cooled beef mixture. Stir until well combined.
- Spread 1 cup marinara sauce on the bottom of the prepared baking dish.
- Stuff each shell with 2–3 tablespoons of filling and place seam-side up 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 melted and bubbly.
- Garnish with parsley before serving.
Notes
- Can substitute ground turkey or Italian sausage for the beef.
- Make ahead: prepare and refrigerate up to 24 hours before baking.
- Serve with garlic bread and a fresh green salad for a complete meal.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American