Ingredients
Scale
- 20 large jumbo pasta shells
- 1 lb (450g) ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente, following package instructions. Drain and let cool slightly.
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant. Add ground beef, season with salt, pepper, oregano, and basil. Cook until browned. Remove from heat and cool slightly.
- In a bowl, combine ricotta cheese, Parmesan, half of the mozzarella, and the beef mixture. Mix well to form a creamy filling.
- Fill each cooked shell generously with the beef and ricotta mixture using a spoon or piping bag. Arrange in a baking dish in a single layer.
- Pour marinara sauce over the shells, then sprinkle remaining mozzarella cheese on top. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10 minutes until cheese bubbles and turns golden.
Notes
- Ensure pasta shells are cooked al dente to prevent becoming mushy during baking.
- You can prepare the dish ahead of time and store covered in the refrigerator for up to 24 hours.
- Feel free to substitute ground turkey or chicken for a lighter version.
- For vegetarian options, replace the beef with vegetables like mushrooms and spinach.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 shell (approximate)
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg