Ingredients
Scale
- 20 large pasta shells
- 1 lb (450g) ground beef
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook large pasta shells in boiling salted water until al dente. Drain and set aside to cool slightly.
- Sauté chopped onion and minced garlic until fragrant in a skillet. Add ground beef, salt, pepper, and Italian seasoning; cook until browned. Cool slightly.
- Mix the cooked beef with ricotta, half of the mozzarella, Parmesan, and egg to create the filling.
- Gently spoon the beef and cheese mixture into each cooked shell, arranging seam side up in a baking dish.
- Pour marinara sauce evenly over the stuffed shells. Sprinkle remaining mozzarella on top.
- Cover with foil and bake at 375°F (190°C) for 25-30 minutes. Remove foil in the last 5 minutes for a bubbly, golden cheese crust.
Notes
- Allow the dish to cool completely before storing to maintain the integrity of the shells.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered with foil at 350°F (175°C) or microwave until hot.
- For a vegetarian version, replace ground beef with sautéed vegetables or beans.
- You can customize this dish by adding spinach, switching to ground turkey, or using gluten-free pasta shells.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 shell (approximate per serving)
- Calories: 470 kcal Kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 100 mg