Description
Jumbo pasta shells filled with savory ground beef, creamy ricotta, and melted mozzarella, baked to golden perfection.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 12–15 jumbo pasta shells
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley or basil, chopped (optional)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Boil jumbo pasta shells in salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion until translucent, then add garlic for 1–2 minutes.
- Add ground beef, Italian seasoning, salt, and pepper. Cook until browned and fully cooked, then remove from heat.
- In a mixing bowl, combine ricotta, Parmesan, beaten egg, and optional herbs. Fold in cooked beef mixture.
- Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish. Stuff each pasta shell with the beef-ricotta mixture and arrange in the dish.
- Pour remaining marinara over shells and top with shredded mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake 10–15 minutes until cheese is golden and bubbly. Let rest 5 minutes before serving.
Notes
Can be made ahead and refrigerated before baking. Leftovers store in the fridge for up to 3 days and freeze well for up to 3 months. Pair with a green salad and garlic bread.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian