Ingredients
20–24 jumbo pasta shells
1 lb ground beef
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan
1 large egg
1 tablespoon chopped parsley or basil
1/2 teaspoon garlic powder
Salt and black pepper to taste
3 cups marinara sauce (divided)
1 tablespoon olive oil
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells until al dente. Drain and set aside on a tray.
3. In a skillet, heat olive oil and cook ground beef with salt, pepper, and garlic powder until browned. Stir in 1/2 cup marinara and set aside to cool.
4. In a bowl, mix ricotta, mozzarella, Parmesan, egg, parsley, and cooled beef mixture until creamy and well-blended.
5. Spread 1 1/2 cups marinara in the bottom of a 9×13 baking dish.
6. Fill each shell with 2–3 tablespoons of the ricotta-beef mixture and place them in the baking dish.
7. Top shells with remaining marinara and sprinkle with extra mozzarella and Parmesan.
8. Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
9. Let cool slightly before serving with fresh basil or parsley.
Notes
Substitute Italian sausage or turkey for the ground beef if desired.
To freeze, assemble the dish without baking and wrap tightly. Bake directly from frozen at 375°F for 45–50 minutes covered.
Use gluten-free shells and tamari-based sauce for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American