Description
A warm and filling dish of large pasta shells stuffed with a savory mixture of ricotta, ground beef, and cheeses, baked to perfection with marinara sauce on top.
Ingredients
Scale
- 20 Large Pasta Shells
- 1 lb Lean Ground Beef
- 1 cup Ricotta Cheese
- 1 ยฝ cups Shredded Mozzarella
- ยฝ cup Grated Pecorino Romano
- 1 Large Egg, beaten
- 2 ยฝ cups Tomato Basil Sauce
- 1 tsp Dried Oregano
- 2 cloves Garlic, minced
- Salt and Black Pepper, to taste
- Fresh Parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375ยฐF (190ยฐC).
- Boil the pasta shells in salted water until al dente. Drain and set aside to cool slightly.
- In a skillet, brown the ground beef over medium heat. Add garlic and oregano, cooking until fragrant. Remove from heat.
- In a mixing bowl, combine the beef with ricotta cheese, beaten egg, salt, and black pepper.
- Stuff each pasta shell with the beef mixture.
- Spread half of the marinara sauce in a baking dish, place the stuffed shells on top, and cover with the remaining sauce.
- Sprinkle with mozzarella and pecorino romano.
- Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
Let the dish sit for 5 minutes after baking to allow the cheese to set. You can also use ground turkey or pork instead of beef, or add chopped spinach to the ricotta mix for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg