Ingredients
Scale
Filling and Shells:
- 20–24 jumbo pasta shells
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp fresh basil (or 1 tsp dried)
- 1 tbsp fresh parsley (or 1 tsp dried)
Sauce & Topping:
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook until al dente according to package instructions. Drain and rinse under cold water. Set aside.
- Make the Beef Mixture: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Stir in the minced garlic, season with salt and pepper, and cook for another minute. Remove from heat and let cool slightly.
- Prepare the Ricotta Filling: In a large bowl, mix together the ricotta, 1 cup mozzarella, Parmesan, egg, basil, and parsley. Once the beef mixture has cooled slightly, fold it into the ricotta mixture until well combined.
- Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Assemble the Dish: Spread a few spoonfuls of marinara sauce on the bottom of the baking dish. Fill each shell with the beef and cheese mixture using a spoon and place them in the dish. Pour the remaining marinara sauce evenly over the shells.
- Bake: Cover with foil and bake for 25 minutes. Remove foil, sprinkle with the remaining mozzarella, and bake for another 10 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh herbs if desired. Serve warm.
- Prep Time: 25 minutes
- Cook Time: 35 minutes