Description
A warm, hearty meal featuring jumbo pasta shells stuffed with a savory ground beef and cheese mixture, baked to perfection.
Ingredients
Scale
- 24 jumbo pasta shells
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 375ยฐF (190ยฐC).
- Cook the pasta shells by package notes until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the onion and garlic. Sautรฉ until the onion is soft.
- Add the ground beef, salt, pepper, oregano, and red pepper flakes. Cook until the beef is brown. Drain any fat.
- In a bowl, mix ricotta, half the mozzarella, Parmesan, egg, and parsley. Stir in the cooled beef.
- Spread half the marinara sauce in the bottom of a baking dish.
- Stuff each shell with the beef and cheese mix and place in the dish.
- Pour the rest of the sauce over the shells. Sprinkle the rest of the mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake 10 more minutes, until the cheese bubbles and turns light brown.
Notes
Let the dish sit for 5 minutes before serving. It can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg