Ingredients
Scale
- 20 large pasta shells
- 1 lb (450 g) ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil salted water in a large pot and cook pasta shells until al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, chopped onion, minced garlic, oregano, basil, salt, and pepper. Mix until smooth.
- Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add ground beef. Cook until browned, season with salt and pepper, and remove from heat to cool.
- Fill each shell with the beef and cheese mixture using a spoon or piping bag. Arrange stuffed shells in a baking dish.
- Spread marinara sauce over the shells, cover with foil, and bake at 375°F (190°C) for 25-30 minutes. Remove foil, sprinkle additional cheese if desired, and bake for another 5 minutes until bubbly and golden.
Notes
- Prepare the stuffed shells in advance and refrigerate for up to 24 hours before baking.
- To prevent sticking, rinse cooked shells briefly with cold water.
- For a healthier version, substitute ground beef with ground turkey or lean chicken.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian-American
- Diet: Contains Dairy, With Meat
Nutrition
- Serving Size: 1 shell
- Calories: 370 kcal Kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 90 mg