Stuffed Pasta Shells
Stuffed pasta shells filled with ricotta, ground beef, and topped with marinara and melted cheese create a comforting and inviting Italian dish.
Ingredients
Pasta and Filling
- 12 pieces jumbo pasta shells Acts as the main carrier for the filling.
- 1 pound ground beef or meat alternative Provides savory depth and protein.
- 15 ounces ricotta cheese Brings creaminess and binding quality.
- 1 cup shredded mozzarella cheese Melts for a rich, gooey topping.
- 1/2 cup grated Parmesan cheese Adds sharpness and enhances overall flavor.
- 1 large egg Binds the filling together.
- 1 teaspoon Italian seasoning Enhances and adds complex flavors.
- 2 cups marinara sauce Adds moisture and vibrant color.
- to taste salt and pepper Enhances overall flavors.
- for garnish fresh basil leaves Provides a fresh aromatic finish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Bring a large pot of lightly salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside on a clean kitchen towel.
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat and transfer to a mixing bowl to cool.
- In the bowl with the cooked meat, add ricotta cheese, egg, Italian seasoning, and salt and pepper. Mix until well combined.
Stuffing and Baking
- Stuff each pasta shell with the filling mixture and arrange them in a baking dish. Spread half of the marinara sauce on the bottom of the dish, then place the stuffed shells seam side up.
- Pour the remaining marinara sauce over the shells and sprinkle shredded mozzarella and Parmesan on top. Cover with foil.
- Bake for 25 minutes, then remove foil and bake for an additional 10 minutes until the cheese is golden and bubbly. Garnish with fresh basil before serving.
Notes
Can prepare ahead by refrigerating assembled shells for up to 24 hours before baking. Adjust flavors in the filling as desired.