Ingredients
Scale
- 20 large jumbo pasta shells
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta shells in boiling salted water until al dente, then drain and let cool slightly.
- In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until smooth to make the ricotta filling.
- In a large skillet over medium heat, cook the ground beef until browned. Add minced garlic, salt, pepper, and Italian seasoning. Cook for 2-3 minutes, then drain excess fat.
- Combine the cooked beef with half of the marinara sauce.
- Carefully fill each cooked shell with the ricotta mixture using a spoon or piping bag.
- Spread a thin layer of marinara sauce in the baking dish. Arrange filled shells, top with remaining marinara, then sprinkle with shredded mozzarella and Parmesan cheese.
- Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.
Notes
- Cover with foil during the first 20 minutes to keep shells moist.
- Remove foil during last 5-10 minutes for a golden crust.
- Use freshly grated cheese for the best melting and flavor.
- Let rest for 5 minutes before serving to set the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Includes Meat
Nutrition
- Serving Size: 1 shell (about 1/6 of the recipe)
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg