Description
A hearty, cheesy pasta dinner featuring jumbo shells stuffed with a creamy blend of ricotta and beef, baked in savory marinara sauce.
Ingredients
20 jumbo pasta shells
1 lb ground beef
15 oz ricotta cheese
1½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan
1 egg
2 cups marinara sauce
1 tsp garlic powder
1 tsp dried oregano
Salt and pepper to taste
Fresh parsley or basil for garnish
Instructions
1. Cook pasta shells until al dente; drain and cool.
2. Brown beef in skillet; season with garlic powder, oregano, salt, and pepper.
3. Mix ricotta, 1 cup mozzarella, Parmesan, egg, and cooked beef in a bowl.
4. Fill each shell with 1–2 tbsp of the mixture.
5. Spread 1 cup of marinara in baking dish; place shells on top.
6. Cover with remaining sauce and sprinkle with mozzarella.
7. Cover with foil and bake at 375°F for 25 minutes.
8. Uncover and bake 10 more minutes until bubbly.
Notes
For best texture, drain ricotta before mixing.
Freeze unbaked shells for up to 2 months.
Add red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 510
- Sugar: 6g
- Sodium: 640mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
Keywords: beef stuffed shells, ricotta pasta, baked pasta