Description
A comforting and cheesy dish filled with a delicious beef and ricotta mixture, perfect for those busy nights. Easy to prepare, and even better as leftovers!
Ingredients
For the shells and filling
- 12 pieces jumbo pasta shells (The big ones made for stuffing)
- 1 pound ground beef (Lean is preferable but any type works)
- 15 ounces ricotta cheese (Whole milk ricotta tastes best)
- 2 cups shredded mozzarella cheese (Plus extra for topping)
- 1/2 cup parmesan cheese (Adds a salty bite)
- 1 large egg (Helps bind the filling)
- 2 cups marinara sauce (Jarred or homemade)
- 1 medium onion (Chopped)
- 2 cloves garlic (Minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup parsley or basil (Optional, for fresh finish)
Instructions
Preparation
- Cook the shells: Boil the jumbo shells in salted water until just tender. Do not overcook. Drain and rinse with cool water.
- Make the beef mixture: In a skillet, cook chopped onion with ground beef until browned. Add garlic for the last minute, then drain excess grease. Stir in a little marinara sauce and Italian seasoning, and set aside to cool.
- Mix the filling: In a bowl, combine ricotta, shredded mozzarella, parmesan, egg, salt, pepper, and parsley (if using). Stir in the cooked beef mixture.
- Fill the shells: Spoon the filling into each shell using a regular spoon or a zip bag with a corner snipped.
- Build the baking dish: Spread marinara sauce across the bottom of a baking dish. Arrange the filled shells in a single layer, then spoon more sauce over the top and finish with mozzarella.
- Bake: Cover with foil and bake until hot and bubbly, then uncover for a few minutes to melt the cheese. Let it rest for 5 to 10 minutes before serving.
Notes
For meal prep, you can assemble everything the day before and refrigerate. If freezing, it’s best to freeze unbaked shells. Allow for extra baking time if coming from the fridge or freezer.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: dinner, Main Course
- Cuisine: Italian