Ingredients
Scale
- 1 box large jumbo pasta shells (about 20 shells)
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Combine ricotta cheese, ½ cup shredded mozzarella, Parmesan, egg, minced garlic, salt, and pepper in a mixing bowl. Mix until smooth to prepare the cheesy filling.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat, then stir in marinara sauce. Let simmer for 5 minutes to create a savory beef filling.
- Cook jumbo pasta shells in boiling salted water until al dente, then drain and set aside.
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish.
- Stuff each cooked shell with the ricotta mixture and place in the dish. Cover with the remaining marinara sauce and sprinkle with shredded mozzarella cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden. For extra crispiness, broil for 2 minutes, keeping a close eye to prevent burning.
Notes
- Use large jumbo pasta shells for easier stuffing and presentation.
- Allow beef mixture to cool slightly before filling shells to prevent melting the ricotta.
- For a vegetarian version, substitute beef with sautéed vegetables or mushrooms.
- For dairy-free, opt for plant-based cheeses and fillings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sauteing
- Cuisine: Italian-American
- Diet: Includes dairy, Contains meat
Nutrition
- Serving Size: 1 shell
- Calories: 420 kcal Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg