Description
Layered with creamy ricotta, savory beef, and bubbling mozzarella, these giant shells soak up tangy marinara for a rich, hearty meal that warms the soul.
Ingredients
- 25 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1⁄2 cup grated Parmesan cheese, divided
- 1 large egg
- 2 cups marinara sauce
- 1⁄4 cup chopped fresh basil (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Cook jumbo pasta shells according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
2. In a large skillet over medium heat, add olive oil. Sauté the chopped onion and minced garlic until soft and fragrant, about 3 minutes.
3. Add ground beef to the skillet, sprinkle with Italian seasoning, salt, and black pepper. Cook until the beef is browned, breaking it into smaller pieces with a spoon. Drain excess fat if necessary.
4. In a large mixing bowl, combine ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, and the egg. Mix well until combined.
5. Add cooked beef mixture to the ricotta mixture. Stir until thoroughly mixed.
6. Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
7. Stuff each pasta shell with the ricotta-beef mixture using a spoon. Place shells in the baking dish on top of the marinara sauce.
8. Pour the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining mozzarella and Parmesan cheese.
9. Cover the baking dish with foil and bake in preheated oven for 30 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
10. Remove from oven, let cool for a few minutes, and garnish with chopped fresh basil if desired before serving.
Notes
If you prefer a spicy kick, add a pinch of red pepper flakes to the beef mixture.
This dish can be prepared ahead of time. Assemble the stuffed shells, cover, and refrigerate for up to 24 hours before baking.
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
For a vegetarian version, omit ground beef and add spinach or mushrooms to the ricotta mixture.