Ingredients
Scale
- 20 large jumbo pasta shells
- 1 lb (450g) ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the jumbo shells in boiling salted water until al dente, then drain and set aside to cool slightly.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until smooth.
- In a skillet, cook ground beef until browned, then drain excess fat. Add marinara sauce and simmer for a few minutes.
- Fill each shell with the ricotta mixture using a spoon or piping bag, then place filled shells in a baking dish side by side.
- Pour remaining marinara sauce over the shells. Sprinkle extra mozzarella and Parmesan on top. Cover with foil and bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.
Notes
- Ensure pasta shells are cooked al dente to prevent them from becoming mushy during baking.
- You can prepare the filling and assemble the dish ahead of time for convenience.
- For a spicier version, add red pepper flakes to the marinara or ricotta mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Successfully adaptable for gluten-free and low-carb diets by using appropriate pasta alternatives
Nutrition
- Serving Size: 1 plate (about 1/6 of dish)
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 105 mg