Ingredients
Scale
- 20 large pasta shells
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 cup marinara sauce
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the large pasta shells in boiling salted water according to package instructions until al dente. Drain and rinse with cold water. Set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant. Add the ground beef, season with salt and pepper, and cook until browned. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta cheese, beaten egg, Parmesan, and half of the shredded mozzarella. Mix well, then fold in the cooked beef mixture. Adjust seasoning as needed.
- Carefully fill each cooked shell with the beef and ricotta mixture, taking care not to break the shells. Arrange the stuffed shells in a greased baking dish.
- Pour marinara sauce over the stuffed shells, then sprinkle the remaining mozzarella cheese on top. Cover with foil and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, until bubbly and golden.
Notes
- Ensure not to overfill the pasta shells to prevent spilling during baking.
- You can prepare the filling ahead of time and refrigerate for up to 24 hours.
- For added flavor, sprinkle with additional Parmesan or fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian-American
- Diet: Includes Dairy, Meat
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 340 kcal Kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg