Description
A comforting pasta dish filled with savory ground beef and creamy ricotta, smothered in rich marinara sauce.
Ingredients
Scale
- 12 ounces jumbo pasta shells
- 24 ounces marinara sauce (divided)
- 1 lb lean ground beef
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg (lightly beaten)
- 1/2 cup diced yellow onion
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
Instructions
- Prep your ingredients. Start by preheating your oven to 375°F (190°C). Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- Cook the beef and aromatics. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Toss in the minced garlic and cook for an additional minute.
- Brown the beef. Add the ground beef to the skillet, breaking it apart. Season with salt, pepper, and Italian seasoning. Cook until browned, about 6-8 minutes. Drain any excess grease.
- Create the filling. In a large mixing bowl, combine the cooked beef mixture, ricotta, beaten egg, half of the Parmesan cheese, and chopped parsley. Mix until well combined.
- Stuff the shells. Spread about 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Stuff each shell generously with the beef mixture and place them seam side up in the dish.
- Top it all off. Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake. Cover the dish with aluminum foil and bake for about 25 minutes. Then remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.
- Serve. Let the dish sit for about 10 minutes. Garnish with extra parsley if desired. Serve with a salad and garlic bread.
Notes
You can assemble these the day before and refrigerate them. They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
Keywords: beef, stuffed shells, pasta, comfort food, Italian, family dinner