Hearty baked jumbo pasta shells stuffed with seasoned beef, creamy ricotta, mozzarella, and Parmesan, all smothered in rich marinara sauce for the ultimate comfort food.
Author:Emma
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
Yield:6 servings
Category:Dinner
Method:Baked
Cuisine:Italian-American
Ingredients
20–24 jumbo pasta shells
1 tbsp olive oil
1 lb ground beef
1 small onion, finely diced
3 cloves garlic, minced
15 oz ricotta cheese
1 large egg
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 tsp Italian seasoning
Salt and black pepper, to taste
3 cups marinara sauce
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook jumbo pasta shells in salted boiling water until al dente, then drain and set aside.
Heat olive oil in a skillet; sauté onion until soft. Add ground beef and cook until browned, then stir in garlic, Italian seasoning, salt, and pepper.
In a mixing bowl, combine ricotta, egg, 1 cup mozzarella, 1/4 cup Parmesan, salt, and pepper. Stir in cooked beef mixture.
Spread 1 cup marinara sauce in the bottom of the baking dish.
Stuff each shell with beef-ricotta mixture and arrange in the dish.
Top with remaining marinara sauce, mozzarella, and Parmesan.
Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until cheese is melted and bubbly.
Garnish with parsley before serving.
Notes
Add chopped spinach to the ricotta mixture for extra greens.
Swap ground beef with turkey or Italian sausage for a flavor twist.
Mix in red pepper flakes for a spicy kick.
Broil for 2–3 minutes after baking for a golden cheese crust.