Description
A comforting and delicious Italian-American dish featuring jumbo pasta shells stuffed with a creamy ricotta and seasoned ground beef mixture, baked in marinara sauce and topped with melted mozzarella cheese.
Ingredients
Scale
Pasta
- 12 jumbo pasta shells
Filling
- 1 lb ground beef
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Sauce and Topping
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (for topping)
- Fresh basil for garnish (optional)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente, then drain and set aside to cool.
- Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain any excess fat, then add the minced garlic and cook for an additional minute to release its flavor.
- Prepare the Cheese Filling: In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan, egg, Italian seasoning, salt, and pepper. Mix until all ingredients are well incorporated.
- Stuff the Shells: Carefully fill each cooked pasta shell with the ricotta and beef mixture, then arrange the stuffed shells evenly in a baking dish.
- Add Sauce and Cheese: Pour the marinara sauce evenly over the stuffed shells, then sprinkle the remaining shredded mozzarella cheese on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes, or until the cheese on top is bubbly and golden brown.
- Garnish and Serve: Once baked, garnish the stuffed shells with fresh basil leaves if desired and serve hot for a satisfying meal.
Notes
- For a richer flavor, use whole milk ricotta cheese.
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- If you prefer your pasta shells softer, cook a minute or two longer than package instructions state before filling.
- Make sure to drain excess fat from the beef to prevent a greasy filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Freezing the assembled raw shells before baking is a great make-ahead option—just add extra baking time when cooking from frozen.
