Ingredients
Scale
- 20 large pasta shells
- 1 pound ground beef
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 jar (24 oz) marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the large pasta shells in salted boiling water until al dente, then drain and set aside to cool slightly.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent. Add ground beef, season with salt, pepper, and Italian seasoning, cook until browned. Remove from heat and let cool.
- In a bowl, mix ricotta, Parmesan, and half of mozzarella. Stir in the cooked beef mixture until combined.
- Spoon the beef and ricotta filling into each shell, being careful not to overfill.
- Preheat oven to 375°F (190°C). Spread marinara sauce in a baking dish, arrange stuffed shells, cover with remaining sauce, and sprinkle with remaining mozzarella.
- Bake uncovered for 25-30 minutes until bubbly and golden. Garnish with basil before serving.
Notes
- Use high-quality marinara for richer flavor.
- If preparing in advance, assemble and refrigerate up to 24 hours before baking.
- Perfect for leftovers; reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Americana
Nutrition
- Serving Size: 1 shell (approximate)
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg