Ingredients
Scale
- 20 large jumbo pasta shells
- 1 pound ground beef
- 1 container ricotta cheese (15 oz)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the jumbo pasta shells in boiling salted water until al dente. Drain and set aside.
- In a skillet, brown the ground beef over medium heat. Add garlic, Italian seasoning, salt, and pepper; cook until browned. Drain excess fat and let cool.
- In a large bowl, mix ricotta, mozzarella, Parmesan, cooked beef, and egg until well blended.
- Using a spoon, fill each cooked shell with the beef and ricotta mixture. Arrange shells in a baking dish coated with marinara sauce.
- Pour remaining marinara sauce over the shells. Cover with foil and bake at 375°F (190°C) for 25-30 minutes. Remove foil, sprinkle extra cheese if desired, and bake uncovered for an additional 10 minutes until bubbly.
Notes
- Ensure not to overfill the shells to prevent cracking during baking.
- You can assemble the dish ahead of time and refrigerate for up to 24 hours before baking.
- For added flavor, sprinkle with red pepper flakes or drizzle with balsamic glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Regular
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg