Description
These hearty, oven-baked jumbo pasta shells are stuffed with a delicious mixture of seasoned ground beef, smooth ricotta, and Italian herbs. Smothered in a vibrant tomato sauce and topped with melted mozzarella, this comfort food dish is the perfect balance of textures and flavors. It is an ideal crowd-pleaser that is easy to assemble, making it a sophisticated yet approachable dinner for busy weeknights or special family gatherings.
Ingredients
12 oz jumbo pasta shells
1 lb lean ground beef
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 egg, lightly beaten
24 oz marinara sauce
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Boil the jumbo pasta shells in salted water according to the package directions until al dente, usually 2 minutes less than the full time; drain and cool.
In a large skillet over medium-high heat, brown the ground beef with the minced garlic until fully cooked; drain excess fat.
In a large mixing bowl, combine the cooked beef, ricotta, 1 cup of mozzarella, parmesan, egg, oregano, basil, salt, and pepper.
Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
Stuff each cooked shell generously with the beef and cheese mixture and place it in the baking dish.
Pour the remaining marinara sauce over the shells and top with the remaining cup of mozzarella.
Cover with foil and bake for 20 minutes; remove foil and bake for an additional 20 minutes until bubbly and golden.
Notes
You can prepare this dish ahead of time and keep it in the refrigerator for up to 24 hours before baking. If baking from cold, add 10 minutes to the cook time. Leftovers store well in an airtight container for 3 to 4 days.
- Prep Time: 20
- Cook Time: 40
- Category: Meals
- Method: Baking
- Cuisine: Italian-American