📋 Ingredients:
For the Filling:
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and black pepper, to taste
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
2 tablespoons fresh parsley, chopped (or 1 tsp dried)
For the Shells & Sauce:
20–25 jumbo pasta shells
3 cups marinara or pasta sauce (homemade or store-bought)
1½ cups shredded mozzarella cheese (for topping)
Fresh basil or parsley for garnish (optional)
👩🍳 Directions:
1️⃣. Cook the Shells:
Bring a large pot of salted water to a boil. Cook pasta shells until just al dente. Drain and lay them out on a tray to cool slightly.
2️⃣. Prepare the Beef Mixture:
In a skillet over medium heat, cook ground beef with chopped onion until browned. Stir in garlic, Italian seasoning, salt, and pepper. Cook for 1–2 more minutes. Remove from heat and allow to cool slightly.
3️⃣. Make the Ricotta Filling:
In a large bowl, mix ricotta, mozzarella, Parmesan, egg, and parsley until smooth. Fold in the cooled beef mixture until fully combined.
4️⃣. Stuff the Shells:
Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a greased 9×13-inch baking dish. Fill each shell with the beef-ricotta mixture and arrange them in the dish.
5️⃣. Top & Assemble:
Spoon the remaining marinara sauce evenly over the stuffed shells. Sprinkle with the remaining shredded mozzarella.
6️⃣. Bake:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes until the top is bubbly and lightly golden.
7️⃣. Garnish & Serve:
Garnish with chopped parsley or basil and serve warm with garlic bread or a crisp salad.
⏱ Preparation time: 25 minutes
⏱ Cooking time: 35 minutes
⏱ Total time: 1 hour
🔥 Calories: ~450 kcal per serving
🍽 Servings: 6 servings