Description
Tender jumbo pasta shells filled with a savory ground beef mixture and smothered in rich marinara and melted cheese—comfort food baked to golden perfection.
Ingredients
Units
Scale
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup marinara sauce (plus extra for topping)
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley or basil, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cook pasta shells according to package instructions. Drain and set aside to cool.
- In a skillet, heat olive oil and cook onion and garlic until soft. Add ground beef and cook until browned. Season with Italian seasoning, salt, and pepper.
- Stir in 1/2 cup marinara sauce and cook for 2 more minutes. Remove from heat and allow to cool slightly.
- In a mixing bowl, combine ricotta, Parmesan, and half the mozzarella. Mix in the cooled beef mixture.
- Fill each pasta shell with the beef and cheese mixture and arrange in the prepared dish.
- Spoon remaining marinara sauce over the top and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and slightly golden.
- Garnish with fresh parsley or basil before serving.
Notes
- Use a piping bag or spoon to fill shells more easily.
- Substitute ground beef with ground turkey or plant-based crumbles for variation.
- Double the batch and freeze half for a future meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 365
- Sugar: 5g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg