Ingredients
Scale
- 12 ounces jumbo pasta shells
- 24 ounces marinara sauce, divided
- 1 lb lean ground beef
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook jumbo pasta shells according to package directions until al dente. Drain and set aside.
- In a large skillet, cook the ground beef, onion, and garlic over medium-high heat until the beef is browned. Drain off any excess grease.
- In a large bowl, combine the cooked beef mixture, ricotta cheese, Parmesan cheese, egg, parsley, Italian seasoning, salt, and pepper. Mix well.
- Spread 1 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
- Carefully stuff each cooked shell with the beef and ricotta mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the shells, then sprinkle with the shredded mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
- Let stand for 5-10 minutes before serving.
Notes
- You can make stuffed shells ahead of time and refrigerate them before baking.
- Cook the shells before stuffing to ensure they hold their shape.
- Drain the beef well to prevent the filling from being runny.
- Handle cooked shells gently to avoid breaking them.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg