Ingredients
Scale
- 20 large pasta shells
- 1 lb (450 g) ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- Fresh basil or parsley for garnish
- Salt and black pepper to taste
Instructions
- Cook pasta shells in boiling salted water until al dente, drain and set aside.
- Combine ricotta, beaten egg, half of the mozzarella, Parmesan, garlic, onion, salt, and pepper in a mixing bowl. Mix until smooth.
- Heat olive oil in a skillet over medium heat, sauté onion and garlic until fragrant, then add ground beef. Season with salt and pepper, cook until browned, drain excess fat.
- Fold cooked beef into ricotta mixture. Stuff each shell with the beef and ricotta filling.
- Preheat oven to 375°F (190°C). Spread marinara sauce in a baking dish, place stuffed shells inside, cover with remaining marinara, sprinkle with remaining mozzarella.
- Bake uncovered for 25-30 minutes until bubbly and golden. Garnish with fresh basil or parsley before serving.
Notes
- Ensure not to overcook pasta shells to prevent tearing when stuffing.
- You can prepare the stuffed shells in advance and refrigerate before baking.
- Add extra vegetables like spinach or mushrooms to the filling for variety.
- Leftovers can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 serving
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg