Description
Tender jumbo pasta shells stuffed with a savory blend of seasoned ground beef, creamy ricotta, and Parmesan cheese, baked to perfection in marinara sauce with melted mozzarella on top. This comforting dish is perfect for family dinners or gatherings and is easy to prepare ahead of time.
Ingredients
Units
Scale
For the Shells and Filling:
- 20–25 jumbo pasta shells
- 1 lb (450g) ground beef
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
For the Sauce:
- 3 cups marinara sauce (store-bought or homemade)
- 1/2 tsp red pepper flakes (optional)
For Garnish:
- Fresh parsley or basil, chopped
Instructions
- Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside. - Prepare the Filling:
In a large skillet, heat olive oil over medium heat. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant. Add the ground beef and cook until browned, breaking it apart with a spatula. Season with salt and pepper. Drain excess fat if necessary and let the mixture cool slightly. - Mix the Cheese Filling:
In a large mixing bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan, egg, parsley, basil, oregano, and the cooled ground beef mixture. Mix until evenly combined. - Stuff the Shells:
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish. Fill each cooked pasta shell with the beef and ricotta mixture and place them in the dish seam-side up. - Assemble and Bake:
Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1/2 cup mozzarella on top. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden. - Serve:
Let the dish cool for 5 minutes before garnishing with fresh parsley or basil. Serve warm.
Notes
- Feel free to add spinach or chopped mushrooms to the filling for extra vegetables.
- This dish can be prepared a day in advance and stored in the refrigerator before baking.