Description
A comforting dish of jumbo pasta shells filled with a savory ground beef and creamy ricotta filling, topped with marinara sauce and cheese.
Ingredients
Scale
- 24 jumbo pasta shells
- Salt (for pasta water)
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1½ cups marinara or pasta sauce
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella (plus more for topping)
- ½ cup grated Parmesan
- 1 egg
- 1 tbsp fresh parsley or 1 tsp dried
- Salt & pepper to taste
Instructions
- Boil the jumbo shells in salted water until al dente, then drain and rinse under cool water.
- In a skillet, cook ground beef and diced onion over medium heat until the beef is browned and the onion is translucent.
- Add minced garlic, Italian seasoning, salt, and pepper, then mix in the marinara sauce and simmer for 5–7 minutes.
- In a mixing bowl, combine ricotta, mozzarella, grated Parmesan, egg, parsley, salt, and pepper until smooth.
- Preheat oven to 375°F (190°C).
- Spread a layer of meat sauce in a baking dish, fill each shell with the ricotta mixture, and arrange them in the dish.
- Pour remaining meat sauce on top and add extra mozzarella cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 5–10 minutes until cheese is golden.
- Let rest for 5 minutes before serving, and garnish with fresh basil or parsley.
Notes
Consider using lean ground turkey for a healthier option. Leftovers can be frozen and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg