Indulge in a comforting dish of jumbo pasta shells filled with a savory blend of ground beef, creamy ricotta, and aromatic herbs, all baked to perfection in a rich tomato sauce. Perfect for a cozy dinner or special gathering, this dish will satisfy your craving for hearty Italian flavors.
Ingredients
- 20 jumbo pasta shells
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- 1/2 cup Parmesan cheese, grated
- 1 egg, beaten
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp dried Italian seasoning
- Salt and black pepper to taste
- 3 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the filling: In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spatula. Add the onion and garlic, cooking until the onion is soft and translucent. Season with salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.
- Mix the cheese filling: In a large mixing bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and chopped parsley. Mix until well combined. Fold in the cooled beef mixture.
- Fill the shells: Spoon the beef and ricotta mixture into each cooked pasta shell. Place the filled shells in the prepared baking dish.
- Add the sauce: Pour the marinara sauce evenly over the stuffed shells. Sprinkle additional mozzarella on top for a gooey finish.
- Bake: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish and serve: Sprinkle with extra parsley before serving. Enjoy warm with a side of garlic bread or a fresh salad.