Description
These Cheese Stuffed Shells feature tender jumbo pasta filled with a savory blend of ground meat, ricotta, and herbs, all smothered in a rich tomato sauce and baked until bubbly.
Ingredients
Scale
- 1 box jumbo pasta shells (16 oz)
- 1 lb lean ground beef
- 1 small yellow onion (finely diced)
- 3 cloves garlic (minced)
- 15 oz whole-milk ricotta cheese
- 1 large egg
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 jar marinara sauce (24 oz)
- 1 cup shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese (divided)
- 1 tablespoon olive oil
Instructions
- Boil pasta until slightly undercooked, drain, and mix sauce with half the cheeses.
- Sauté onion and garlic, brown beef, season, and cool slightly.
- Combine meat, ricotta, remaining cheeses, egg, and parsley for filling.
- Stuff shells, arrange in dish, cover with sauce, and bake covered.
- Uncover, top with remaining cheese, and bake until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: main dish
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 5
- Sodium: 800
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
- Cholesterol: 70
Keywords: Store leftovers in the fridge for up to 4 days. Freeze unbaked for up to 3 months. Reheat in oven at 350°F for best texture.